Canning and Preserving Herbs: Blueberries with Orange Liqueur and Lavender

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<em>Makes 5 half-pints<br />
<br />
The happy teaming of blueberries, orange, and lavender yields a lovely sauce for ice cream, vanilla or tapioca pudding, mousse, cheesecake, pound cake, or an orange or lemon layer cake.</p>
<p>• 1 cup orange-flavored liqueur<br />
• 1 cup water<br />
• 1 cup sugar<br />
• 1 1/2 pounds fresh blueberries<br />
• 20 fresh lavender flower heads</p>
<p>1. Prepare the jars, lids, and boiling-water bath. Combine the liqueur, water, and sugar in a pan and cook over medium-high heat, stirring frequently, until the sugar is dissolved and the mixture has come to a boil. Remove the pan from the heat.</p>
<p>2. Meanwhile, pick over, wash, and dry the blueberries, then pack them in hot, dry jars, placing four lavender flower heads in each jar. Leave 1/2 inch headspace. Pour the hot liquid into the jars, just covering the berries. Wipe the rims with a clean towel and attach the lids securely. Place the jars in the boiling-water bath, and when the water returns to a full boil, process for 15 minutes.</p>
<p>3. Remove the jars, cool, label, and store.</p>
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<em>Maggie Oster writes extensively about herbs, food, gardening, cooking, landscape design, flowers, and crafts. Her books include</em> Recipes from an American Herb Garden <em>(New York: Macmillan, 1993) and</em> Herbal Vinegar <em>(Pownal, Vermont: Storey Communications, 1994). When she’s not on the road, she’s in her garden or kitchen in Indiana or Kentucky.</em>
<p>Click here for the main article, <a href=””>
<strong>Canning and Preserving Herbs: 13 Recipes</strong>

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