Smoky Blueberry Beet Preserves

SMOKY BLUEBERRY BEET PRESERVES

Fresh blueberries combined with beet juice, grape and cranberry juices, Balsamic vinegar, sugar, liquid smoke and a bit of orange. Why buy your jams and preserves to serve at your restaurant, when it’s so much easier and tastier to make your own – less expensive too! Be unique, your customers will like you for it!

Makes almost 7 cups

1 qt. fresh blueberries, washed

2 c. beet juice – I used Knudson brand

1 c. 100% grape juice – I used Welch’s brand

1 c. cranberry juice, original – I used Ocean Spray brand

1 c. light brown sugar or more to taste

1/4 c. Balsamic vinegar

1/2 t. malic acid

1 t. pink Himalayan salt

2 t. liquid smoke

zest and juice of 1 med. orange


1 t. xanthan gum

1 t. guar gum powder whisked rapidly into 1 c. cold water till thick and smooth and no white spots remain


In extra-large saucepan combine all ingredients except xanthan gum and guar gum paste. Bring to slow boil, stirring as needed, then cook for about 10 minutes. Longer is okay, just not too long.

Sprinkle xanthan gum over sauce, then whisk immediately and rapidly into sauce till dissolved. Cook about 5 minutes.

Add guar gum paste all at once and immediately whisk till thoroughly incorporated. Cook about 5 minutes, then turn heat off and let set till cooled enough to pack in covered containers. Refrigerate till ready to use – several hours before first use.


Notes: Adjust sugar to your tastes.

Both thickener powders: xanthan gum and guar gum are available online.






 

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