Blueberries are mostly found in North America, but their cousins, bilberries, are found all across Europe and are highly praised in berry-gathering, preserve-loving Russia. The Russian Wikipedia informs us that in 1964, Soviet Union issued a stamp representing bilberries, and the Great Soviet Encyclopedia mentions that bilberry juice can be used for the dubious purpose of coloring wine.
Yields 1 pint
3 cups blueberries
1 tbsp lemon juice
5 g powdered pectin
12 oz sugar
- Crush the berries with a hand blender or a food processor. Do not process too long, as you want to keep chunks. Add the berries and lemon juice to a saucepan, sprinkle the pectin and bring to a rolling boil, stirring constantly. Add the sugar progressively, bring back to a boil, and boil for 1 minute. Let cool for 5 minutes.
- Transfer to a sterilized pint jar, seal and process in a 200 F water bath for 15 minutes.
- Let cool for 30 minutes, refrigerate upside-down for 30 minutes, and flip.