Blueberry lemon dessert sauce is an easy and delicious water bath canning recipe. Ripe blueberries, fresh lemons, sugar, and pectin are the only ingredients in this recipe. That’s it! There are no preservatives or nasty, harmful chemicals in this jam. Home canning is fun, economical, and rewarding, and I’m excited to show you how easy it is, too!
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Disclosure: I received free home canning products, coupons, and a cookbook in exchange for promotion of Ball Canning’s Can-It-Forward Day. No additional compensation was received, and all thoughts are my own. Thank you for supporting the brands that support It’s Yummi.
Recently, Ball Canning sent me an invitation to participate in their sixth annual Can-It-Forward Day. I was excited, but I have absolutely no home canning experience, and I don’t own any canning equipment.
I emailed the rep declining, but she emailed again, offering to send me everything I would need! They sent a starter kit, wide mouth mason jars, and The All New Ball Book of Canning and Preserving!
The Elite wide-mouth pint jars are a gorgeous shade of turquoise blue!
On Friday, July 22nd, the Ball brand will host this year’s sixth annual Can-It-Forward Day! It’s a day to celebrate the joy of fresh preserving, encouraging new and veteran canning enthusiasts to preserve more.
In the spirit of canning it forward, the festivities will be interactive, with live cooking demonstrations on Ball’s Facebook page.
Between 10 AM and 3:30 PM ET, the Ball brand’s expert chefs and their canning bloggers will demo a variety of canning recipes, and they’ll be holding giveaways every hour. In the true spirit of “canning it forward,” for every like, share, or comment received on the videos, the brand will donate $1 to a local charity.
And Jarden Home Brand’s canning experts will be on Twitter to answer your preserving or home canning questions. Use the hashtag #canitforward in your Tweets from 10 AM – 5 PM ET on July 22nd. You can even share your own #canitforward creations with the brand on Pinterest and Instagram.
Here’s the page to sign the pledge to can-it-forward. There’s a $5.00 coupon to their online store available for anyone making a pledge, so join the fun!
Let’s move on, because I have a blueberry lemon dessert sauce recipe to share with you!
Technically this is a blueberry lemon jam recipe, but I thinned it out a little bit.
Enjoy this blueberry lemon dessert sauce recipe, and please can-it-forward on July 22nd!
Items You’ll Need:
The items below have affiliate codes attached to them. I make a few pennies from any sales, which doesn’t affect your cost, but helps to keep this website operational. Thank you for helping to support It’s Yummi!
Fresh plump blueberries and lemons are sweetened and processed in a boiling water bath canner to make this delicious blueberry lemon dessert sauce.
- 4 cups (2 pints) fresh blueberries
- 3 cups (22.5 ounces) granulated sugar ** (see notes)
- 1 teaspoon fresh lemon zest (approx. 1 lemon)
- 1 Tablespoon fresh lemon juice (approx. 1/2 lemon)
- 3 ounces (1 pouch) Ball® Liquid Fruit Pectin *** (see notes)
- Properly wash and sterilize all jars, bands, and lids before you begin.
- Rinse blueberries; sort to pick out any stems or debris, then set in a colander to drain.
- Fill an 8 or 10-quart stock pot 3/4 full with water and place on burner over medium-high heat to bring water to a simmer.
- Meanwhile, transfer berries to a 6-quart enameled Dutch oven or heavy bottomed stainless steel pot. Use a potato masher or spoon to lightly crush berries, just to split the skins. Don't mash them completely, because you want some pieces of fruit in your sauce.
- Add sugar, lemon zest, and lemon juice to the berries. Stir to combine. Turn heat to high, then stirring constantly, bring contents to a full, rolling boil that cannot be stirred down.
- Immediately squeeze entire contents of liquid pectin from pouch into the boiling pot. Continue hard boil for one minute, stirring constantly. Remove from heat and skim off any foam, if necessary.
- Ladle hot mixture into hot jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rims of jars, then center a lid onto each jar. Apply metal band over each lid and adjust so lids are fingertip-tight. Do not over tighten.
- By now, your water bath should be at a simmer (small bubbles at the bottom and just barely along the edges of the pot). Carefully lower jars into the water bath canner, making sure that the water covers the jars by at least 1 inch.
- Place lid on pot and process jars for 10 minutes, adjusting temperature for altitude as necessary. Turn off heat, remove lid, and allow jars to stand in water for 5 minutes.
- Carefully remove jars from water bath canner and cool for at least 12 hours.
- **The original recipe in the Ball Book of Canning and Preserving calls for 3 1/2 cups of sugar.
- *** Liquid pectin and powdered pectin are NOT interchangeable. Some recipes explain that the liquid version is always added after boiling the fruit. Powdered versions must be added then boiled again for some period of time to activate the gel process.
|Amount Per Serving||As Served|
|Calories 1543kcal Calories from fat 10|
|% Daily Value|
|Total Fat 1g||2%|
|Saturated Fat 0g||0%|
|Dietary Fiber 11g||44%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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