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.

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Think of a blueberry syrup that you would use to make fresh fruit sodas or stir into a milkshake, yogurt or ice cream.  This recipe makes a thin, flavor packed syrup, not a thick pancake syrup.  Now with that being said, let me just say this stuff is GRRRRR-EAT!  The kiddos and I have been enjoying blueberry sodas made with 1 part blueberry syrup and 2 parts club soda on ice.  They LOVE mixing up their own drinks and away they go.  I feel good knowing they're drinking a carbonated soda free of high-fructose corn syrup and unnecessary ingredients.  We're back to the basics, blueberries, water, sugar, carbonated soda.  Everyone is happy!

Before I start explaining the steps to canning the syrup, I just realized we could easily store the cooled syrup in freezer containers and freeze it.  Just divide up the syrup in portions that can be consumed in 2 weeks time.  Store thawed or unused syrup in refrigerator.

Now if you've never tried home canning, this is a super simple recipe to begin with.  Don't be scared.  It's too easy. And so long as you follow the instructions, you can't go wrong and make anyone ill.  Let's just have fun with the whole experience.

TOOLS & JARS

• wide mouth funnel
• magnetic lid lifter
• vinyl coated jar lifter
• vinyl coated tongs
  All easily obtained from an inexpensive canning kit. I paid $10 for mine.

TOOLS continued

• tall, large stockpot with lid and cooking rack
  I happen to have a 30 quart stockpot with a strainer basket. Works great.
• 4 pint (16 ounce) glass preserving jars
• 4 lids and bands
• cooking thermometer that registers over 230ºF
• large saucepan
• small saucepan
• tea towel or jelly bag, dampened
• wire mesh strainer
• large bowl
• stirring spoon
• clean towel

INGREDIENTS

• 8 cups blueberries (about 3 1/2 pounds)
• 6 cups water, divided
• 1 tablespoon lemon zest

• 3 cups granulated sugar
• 2 tablespoons lemon juice

HERE'S WHAT TO DO

Combine blueberries, 2 cups of water and lemon zest in a large stainless steel saucepan.  Bring to a gentle boil over medium heat and boil gently for 5 minutes.

Transfer to a dampened tea towel or a strainer lined with several layers of cheesecloth set over a deep bowl.  Let drip, undisturbed for at least 2 hours.  Save the drained blueberries to make a delicious blueberry spread.

Prepare boiling water canner.  Heat jars and lids in simmering water until ready for use.  Do not boil.  Set bands aside.

Combine sugar and remaining 4 cups of water in a clean large stainless steel saucepan.  Bring to a boil over medium-high heat, stirring to dissolve sugar, and cook until temperature reaches 230ºF, adjusting for altitude.  Add blueberry juice.  Increase heat to high, bring to a boil and boil for 5 minutes, stirring occasionally.  Remove from the heat and stir in lemon juice.

Ladle hot syrup into hot jars leaving 1/4 inch headspace.  Wipe rim.  Center lid on jar.  Apply band until fit is fingertip tight.

Process jars in a boiling water canner for 10 minutes, adjusting for altitude.  Remove jars and cool.  Check lids for seal after 24 hours.  Lid should not flex up and down when center is pressed.

While you have everything out and the water canner is still hot, you may as well use those leftover blueberries to make a fruit spread for your morning toast or over your yogurt.  You know what Memaw used to say, "Waste not, want not."

Blueberry Spread Recipe

If you would like to watch a veteran home-canner in the kitchen, then watch my mentor Linda Tanton in this video.  In the video she's cooking up a Cucumber Relish to be canned.  The tools and steps for canning are the virtually the same.  She shows us just how simple it is.

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This AWESOME fruit salad is PERFECT on a hot day! It's really hard to stop eating it.

I threw this together to serve on the side of my experimental breakfast, whole wheat English muffins turned into French toast. (I'll tell you about them in the next post.)

There's just the right amount of sweet, juicy fruits and nutty pecans that keep you wanting another bite, then just one more bite, then one last bite, but maybe just another spoonful...

HERE'S ALL IT TAKES

• 1 normal size can of chunk pineapple, drained
• 1 small can of mandarin oranges, drained
• 3/4 cup frozen blueberries, slightly thawed
• 1/3 to 1/2 cup pecan pieces
• 1/4 cup dried cranberries
• 1/4 cup golden raisins
• 1/4 cup sweeten coconut flakes

Mix it all into a large bowl and it's ready to serve. After a couple of hours in the refrigerator, it tastes even better! The blueberries turn the pineapple purple, but it actually looks pretty cool. Like a funky tie-dyed salad. The pecans and coconut soak up the fruit juices and become tender and yummier! This is the addictive part of the salad.

I thought I made enough fruit salad to last us a couple of days. It lasted one; from breakfast to dinner's dessert.

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