Blueberry Pucker Conserve12 cups frozen blueberries
8 cups sugar
1 1/2 c coarsely chopped walnuts
About 24 dried apricots, chopped
4 lemons, plus the juice of 4 more
Julienne 4 of the lemon, and juice the other 4. (Next time we will probably just add all 8).
Toss everything in a pot, stir, and turn on medium heat. Stir gently until the blueberries start to break down and the sugar melts. Meanwhile, bring a pot of water to boil for the water bath.
Bring the blueberry mix to a boil and cook rapidly to the gelling point, approximately 40 minutes. Be sure to keep an eye on it—it will foam.
Fill jars and process in a boiling water bath for 10 minutes.