Blueberry Lemon Dessert Sauce {Water Bath Canning Recipe}

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!

Disclosure: Affiliate links may appear in this post. If you click through and make a purchase, the cost to you is not increased, but I receive a small compensation from the merchant. I use the funds to offset the cost of running this website. Thank you for your support of It's Yummi!
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.

Blueberry Lemon Dessert Sauce, plus instructions on home water bath canning! Get the tutorial and recipe from @itsyummi

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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 All New Ball Book of Canning and Preserving

The Elite wide-mouth pint jars are a gorgeous shade of turquoise blue!

Ball Canning Elite Wide Mouth Pint Jars, in 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!
Logo for Ball Can-It-Forward Day 2016

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.

Don’t misunderstand – I love blueberry jam, but I have more use for it as a dessert sauce. Pour it over pound cake, ice cream, angel food cake, or on top of cheesecake.

Blueberry Lemon Dessert Sauce, plus instructions on home water bath canning! Get the tutorial and recipe from @itsyummi

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!

Blueberry Lemon Dessert Sauce {Water Bath Canning Recipe}

Preparation 15 min Cook Time 15 min Total Time 30 mins
Serves 2 pints     adjust servings

Blueberry Lemon Dessert Sauce, plus instructions on home water bath canning! Get the tutorial and recipe from @itsyummi

Fresh plump blueberries and lemons are sweetened and processed in a boiling water bath canner to make this delicious blueberry lemon dessert sauce.

Ingredients

  • 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)

Instructions

  1. Properly wash and sterilize all jars, bands, and lids before you begin.
  2. Rinse blueberries; sort to pick out any stems or debris, then set in a colander to drain.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Carefully remove jars from water bath canner and cool for at least 12 hours.

Recipe Notes

  1. **The original recipe in the Ball Book of Canning and Preserving calls for 3 1/2 cups of sugar.
  2. *** 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.
Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 1543kcal Calories from fat 10
% Daily Value
Total Fat 1g2%
Saturated Fat 0g0%
Sodium 91mg4%
Carbohydrate 401g134%
Dietary Fiber 11g44%
Sugars 348g
Protein 2g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories2000
Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

Thank you so much for visiting me today!


If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!

Blueberry Lemon Dessert Sauce, plus instructions on home water bath canning! Get the tutorial and recipe from @itsyummi

Blueberry Lemon Dessert Sauce, plus instructions on home water bath canning! Get the tutorial and recipe from @itsyummi

Blueberry Lemon Dessert Sauce, plus instructions on home water bath canning! Get the tutorial and easy water bath canning recipe from ItsYummi.com

1 Reply to "Blueberry Lemon Dessert Sauce {Water Bath Canning Recipe}"

  • comment-avatar
    cakespy August 5, 2016 (7:59 am)

    Awesome!! Canning often seems very intimidating to me but you’ve laid it out in such an easy to follow format here. I LOVE the combination of lemon and blueberry – it looks like it would be good on anything, from muffins to cakes to ice cream!

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