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Using peeler, peel strips of rind from lemon, leaving white pith. Squeeze out juice to make 1/4 cup (50 mL). Set aside.

In large saucepan, bring blueberries and 1-1/2 cups (375 mL) of the water to boil over medium-high heat; reduce heat, cover and simmer, stirring occasionally, until softened, about 10 minutes. Let cool slightly.

In batches, transfer to blender or food processor and coarsely chop. Press through fine sieve to make about 3-1/2 cups (875 mL). Set aside.

In large saucepan, bring remaining water, sugar and reserved lemon rind to boil over high heat, stirring constantly until sugar is dissolved. Boil, without stirring, until reduced to about 2 cups (500 mL) and candy thermometer registers 240°F (116 C), or soft-ball stage, 15 to 20 minutes.

Remove from heat; discard lemon rind. Whisk in reserved blueberry purée. Return to boil; boil, stirring constantly, until reduced to 4 cups (1 L), about 10 minutes. Skim off any foam. Stir in reserved lemon juice.

Using funnel and 1/2-cup (125 mL) measure, fill hot 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Remove any air bubbles, readjusting headspace if necessary. If necessary, wipe rims. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 20 minutes.

Additional Information

Source

Canadian Living Magazine: August 2006