I would love to know if any of you have an out-of-this-world recipe for blueberry preserves. Pectin or no pectin, spices or no spices, additions of wine or honey or herbs . . . whatever your favorite is, I'd love to hear about it.
My boyfriend's mother lives in Vancouver, where there are blueberries ripe for the picking for another week or so. She's going to get as many as she can, then freeze them until I arrive in a month to help her make jams. We will probably try out a couple different recipes, based on the results of this thread :-).
Thanks in advance for your suggestions! Oh, and if it's a recipe from a cookbook, a paraphrased version would be greatly appreciated. I know a lot of people rely on June Taylor, Christine Ferber, et. al., but unfortunately I can't afford any new cookbooks right now.
Best, thanks again,