|3/4||cup Stevia In The Raw® Baker’s Bag|
|7 - 8||cups fresh blueberries (see note), or 2 (16 ounce) bags frozen, partially defrosted|
|1/2||cup apple juice, divided|
|1/2||cup orange juice|
|1||teaspoon grated orange zest|
|1||package no-sugar pectin|
|1/2||teaspoon unsalted butter|
|1/2||cup Sugar In The Raw®|
1. Place the empty canning jars in a hot water canner or other large pot fitted with a rack or lined with a towel, and fill the pot with water to a depth of 1-inch over their rims, making sure the jars stand upright. Bring to a boil, and boil for 10 minutes to sterilize the jars. Sterilize the lids in a small pot of water by simmering them for 10 minutes.
2. Place the Stevia In The Raw® in a mixing bowl. Add 1/4 cup of the apple juice and stir until the mixture looks like foamy marshmallow. Set aside until the mixture is clear and looks like agave syrup, about 20 minutes.
3. Place 1 cup of the blueberries in a large, wide mixing bowl. (If using frozen berries, they should just be soft enough to smash, not fully defrosted.) Using a potato masher, pound the berries until they are mashed and very moist, 2 to 3 minutes. Add the remaining berries 1 cup at a time, mashing well, 1 minute, before making the next addition. Measure 4 cups of mashed berries into a large stainless steel or other non-reactive saucepan. Refrigerate any extra mashed berries for another use
4. Add the remaining apple juice and the orange juice to the mashed berries. Add the orange zest. Gradually stir in the pectin until it is completely blended with the fruit mixture. Add the butter. Over high heat, stirring constantly, bring the mixture to a hard boil that cannot be stirred down. Stir in the stevia mixture and the Sugar In The Raw®, and continue boiling the preserves for 3 minutes, stirring constantly.
5. Place a folded towel on the counter. Remove the hot sterilized jars, one at a time, from the hot water, drain, and place on the towel. Ladle the hot blueberry preserves into the hot jars, leaving 1/4-inch headspace. Remove all air bubbles and adjust the headspace as needed, by topping off with more of the hot preserves. Using a damp paper towel, wipe around the rim of each jar. Set a flat lid on top and then twist a screw band into place, making it only finger tight.
6. Using a jar lifter, return the filled jars of Orange Blueberry Preserves to the canner. Make sure the water covers the jars by 1 to 2 inches, adding water if needed. Cover, bring the water to a boil, and process the jars for 10 minutes. Remove the cover and let the jars sit for 5 minutes. With the jar lifter, remove the processed preserves and place the jars on a folded towel. Plan for the jars to sit undisturbed for 12 hours. After 1 hour, check the lids; they should be flat when touched in the center. If a jar is not sealed properly and the lid can be pressed down, the contents are still safe to consume, but the jar should be refrigerated immediately and the preserves used within 3 weeks. Properly sealed jars can be stored in a cool place for up to 3 months.
Note: To get 4 cups mashed fresh blueberries, buy 3 pints, or 7 (4.4 ounce) containers. This allows a bit extra to make up for crushed, overripe or unripe berries found when picking over the fruit.
Per Serving (1 Tbsp.): 20 calories, 0 g fat, 5 g carbohydrate, 0 g protein, <1 g dietary fiber, 0 mg sodium.