Our frost last week put an end to our blueberries, but what a good harvest year it was. We’ve enjoyed Blueberry Torte, Blueberry Lime Jam, Blueberry Lemon Bread, Blueberry Muffins, Blueberry Crisp, Blueberry Vinegar and now Blueberry Lemon Sauce. This sauce would make a nice gift in a basket filled with a package of pancake mix. It is also delicious served on ice cream or even a cheesecake. I like it over plain homemade yogurt! You can also double or halve this recipe with good results. I have to say that blueberry-lemon has got to be one of my favorite combinations!
Blueberry Lemon Sauce
8 cups blueberries (fresh or frozen)
1 – 1¼ cups sugar
½ cup orange juice
Pick over the berries and remove any stems or soft berries.
Finely grate the zest from the lemon. Halve the lemon and extract the juice, discard the seeds.
Combine the lemon zest, lemon juice, 1 cup of sugar, the orange juice and blueberries in a large stainless steel pot.
Bring the mixture to a boil, stirring occasionally to dissolve the sugar. Lower the heat and simmer for another 1-2 minutes. Taste and add additional sugar if the berries are very tart.
Ladle the hot sauce into clean, hot jars, leaving ¼ inch headspace.
Add lids and process in a hot water bath for 10 minutes for long-term storage.
The sauce can also be ladled into sterilized jars, covered and refrigerated for up to 3 months. Perfect over plain yogurt or vanilla ice cream!