Ingredients
Equipment
Method
- In the Le Creuset Soup Pot add the berries, lemon juice, vanilla, and a pad of butter. Turn the stove to low and allow to incorporate and cook down. If you are using a sweetener now is when you would want to add.
- Once cooked down I use an immersion blender to blend to your desired consistency.
- At this point we add our Chia Seeds and Pectin— MIX WELL
- Cook on low for another 10mins or so
- In cleaned jars [I like to make sure my jars are warm so they won’t break when adding in the hot preserves]
- Fill jars with about 1/2inch of headspace, place lid and rings on jars and tighten until finger tight
- Prepare water bath canner
- Place jars in water bath. Bring to a boil and boil for at least 10 mins
- Shut off water bath and let cool down, remove jars from water bath and place on the counters untouched for 24 hours **when you hear the popping sounds you know you did a good job, and the jars are sealed**
- 24hrs later check all the jars to ensure they are sealed
- Remove rings and wipe down
Notes
Enjoys as needed, typically stable for 1-2 years (ours never last that long on the shelf). Once opened preserves should be kept in the fridge and used within a reasonable time.
**This recipe can be used for any berries/fruit, we often mix berries to have a berry medley preserve**
Tried this recipe?Let us know how it was!