I have just finished making Rose’s Strawberry preserves and planning on making her raspberry perserves later today.  I am just curious if anyone has ever made blueberry perserves.

Lisa, I’ve never made the blueberry but I have made both the strawberry and raspberry when the fruit was in season in the summer.  Just a word about the raspberry, Rose suggests you add a few of the seeds back in for texture and this is fine depending on how you use the concerve.  However, I’m finding that I’m sieving all the seeds out again as I’m using it for mousseline flavouring or in ganache.  I think I’d only add back the seeds in half the quantity I made.  They are both superb, by the way.

Liza, I’ve made Rose’s winter blueberry topping from TCB, and it is excellent! If that’s the recipe you were thinking of, be sure to have a look at the Blueberry Swan Lake cake, p 165. Wonderful! But the topping is good for so many things.

I adore the winter blueberry toping, something tells me that blueberries don’t can very well into jams or preserves.

Blueberries have very low pectin content, so they need a help to be made into jams or preserves. My canning book has a recipe for bb preserves that uses lemon juice along with sugar and spices. I don’t bother making it, though, because I love Rose’s winter topping for all the purposes where you might want preserves e.g. on top of waffles.