This fruit spread recipe is a sister to the Homemade Blueberry Syrup recipe. I took notice that the syrup recipe did not spell out to discard the fruit after it was drained. I tasted the berries and thought they just needed a little extra sugar and they could easily to be converted to a spread. I couldn’t bare to throw them out, it didn’t seem fittin’.
HERE’S WHAT I DID
- 8 cups cooked & drained blueberries from the Homemade Blueberry Syrup recipe
- 3/4 cup granulated sugar
- 1/2 cup water
- 2 teaspoons fresh lemon juice
In a small saucepan on medium heat, combine all the ingredients, except lemon juice and cook until the blueberries are cooked down and thickened, 10 minutes. Stir occasionally. Remove from heat and stir in lemon juice.
Ladle fruit spread into a sterile glass 1 pint jar and cover with lid and band. Process in water canner for 10 minutes if you want to store in pantry and eat later. Or store in refrigerator for up to 2 weeks. It will go fast. Trust me.