Have you ever wondered how to make preserves? It’s easier than you think! Keep reading to find out how.
Hi! Let me just cut right to the chase. Actually, wait just one second before we get to the business of berry preserves. Why do people say, “cut to the chase”?? I know it means to get to the point, but where did it come from? I checked Wikipedia and some other sources, and it turns out that it came from the silent film industry! Apparently most silent movies featured an exciting car chase, and studio executives wanted to skip the boring stuff and “cut to the chase.” Now you know!
Let’s talk about how to make preserves. This recipe seems like a million miles away from what I would usually bring you. For one thing, making homemade preserves sounds way too fussy for a weary chef. For another thing, any sort of canning or preserving usually gives me a panic attack. I don’t want the words sterilization or botulism to be involved with my cooking. That’s waaaaaay too much pressure! Don’t worry. These are “ready to eat” preserves that don’t require canning, and they couldn’t be much easier, even for weary people like me.
All you need are frozen berries, a little water, and a little agave nectar to make these easy preserves that are just right for drizzling over waffles or ice cream or spreading on a sandwich. They are ready to eat immediately, so no actual preserving is necessary, but they will keep in your fridge for a couple weeks. Check out the recipe below!
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 4 cups frozen berries (I used blackberries, blueberries, and raspberries.)
- 1/4 cup agave nectar
- 2 tablespoons water (or more for saucier preserves)
Ingredients
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Rate this recipe!
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- Place berries, agave nectar, and water in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to low and simmer an additional 10 minutes or until berries have softened and mostly burst.
- Very carefully (it's hot!) pour the berry mixture into a blender, and pulse a few times until smooth.
- Pour blended mixture through a mesh strainer to remove seeds if desired. (I left the seeds in.) Serve immediately warm as a topping for waffles or pancakes. Store in a covered container in the refrigerator up to two weeks for other uses.
Susan the Farm Quilter says
Oh, what a perfect recipe!!! I have several gallons of blackberries in the freezer that I picked!! Tomorrow I’ll be making this! Thanks for the awesome giveaway :)
Andi Gleeson says
I hope it turned out well, Susan. I’m still eating our batch. I love it mixed with plain yogurt and granola. Thank you!
Kelly says
These preserves look amazing, Andi! I love that you used agave! I could easily polish this batch off by the spoonful!!
Andi Gleeson says
Yes it’s dangerous to have a spoon nearby. Too easy to keep tasting :) Thanks, Kelly!
Carrie @Frugal Foodie Mama says
I love how quick and easy this preserves recipe is! :) I also love that you can make it from frozen berries- especially since it is the middle of winter.
Cathy Trochelman says
I LOVE this idea, Andi! These preserves look amazing…can’t wait to try them and then eat them on EVERYTHING!
Alison Haveman says
Great recipe Andi! I love that you tossed in some extra info about the phrase! And thank you for an awesome giveaway!
Jesseca says
I’m a sucker for berry sauce. Love that you used frozen berries and can’t wait to try it.
Andi Gleeson says
Thanks so much, Jesseca!
Yvonne [Tried and Tasty] says
YUM! This would be PERFECT on waffles, pancakes, biscuits.. SO many things! What a wonderful recipe. Thanks for participating in my giveaway with me, I’m so happy to have you :)
Joanne says
Andi, I love how you used Agave to sweeten the preserves. And, thanks for a great giveaway!
Andi Gleeson says
Oh thank you! So glad you liked the recipe!
Rebecca says
The whole “cut to the chase” thing makes so much sense now, I always love discovering where common phrases developed! Also, preserves in a blender… who knew!