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Fresh blueberries were made to go with lime. I know, I know. Everyone seems to LOVVEEE blueberry and lemon everything, but I’m over here sayin’ just give it a chance. Blueberry lemonade concentrate is out and blueberry LIMEade is IN. Throw this concentrate together quickly with not a lot of work on your part and then can it up for shelf stable storage for when you need it. This limeade has a beautiful color and is delicious mixed up as is or even turned into a blueberry mojito with some fresh mint leaves or mixed with some homemade ginger ale you made with you ginger bug. If you haven’t noticed yet, I’m a fan of lots of fruit based drink canning recipes, especially lemonades and limeades. They’re so delicious!

In This Post You'll Find...

How To Use This Concentrate

When using a drink CONCENTRATE, it means you need to dilute it with something else, like water. I normally can this concentrate in pints, pour that pint in a half gallon jar and top the jar off with water. It works out to basically 3 pints of water, so a 1:3 dilution ratio. I will say, start by diluting 1:1 and taste it and see where you like it. I have found my lemonade and limeade concentrates are pretty strong if I don’t dilute them down more than 1:1 for our tastes. It also depends what you’re using to dilute it, since a home fermented ginger ale would dilute it differently than just plain water. Be creative and don’t be afraid to taste and adjust to your liking so you can have some delicious drinks on your hands!

Rebel Canning

This recipe can be considered rebel canning since there’s no exact recipe that’s been directly tested. This means this exact recipe has not been evaluated nor approved by the USDA or NCHFP. Does the mean this recipe is unsafe? Sure doesn’t, as its one I use and consume and there’s so much lime juice in it that there’s no way botulism will survive that acid level. What it does mean is as with any home canning, you should can at your own risk and use common sense. Make your own decisions because what I do and say I’m doing in my own home should not affect what you do in yours. If you are not comfortable with rebel canning, please don’t follow this recipe. In the end, you will have canned something you are afraid of and you will not eat it or use it and you will have essentially wasted your time and money.

Let’s get some delicious drinks on the shelves for a hot summer day!

Equipment You Might Want

Stock Pot
Ladle
Pint or half-pint jars
Canning lids & screw bands
Immersion Blender
Jar funnel
Jar lifter
Steam Canner
Water bath canning pot

Ingredients

2 pounds fresh blueberries
2 cups of sugar (raw unrefined)
2 cups lime juice (bottled or fresh squeezed)

Step 1: Prep

Rinse blueberries under cold water and set aside to drain. Add blueberries to a stock pot.

Squeeze fresh limes until you get about 2 cups. I have one of those little hand squeezers for citrus but if you have an electric juicer, go HAM! You can also use bottled lime juice and it will be good, but I’ve found fresh is the best.

Add in sugar. Stir the blueberry mixture well.

Step 2: Cook

Place pot over medium heat, stirring frequently to melt the sugar. Do not let this mixture boil.

Cover and allow blueberries to warm until they look soft and shiny.

Blend with an immersion blender until smooth.

Continue heating mixture just before it begins to simmer and all the foam is gone. At this point, shut off the heat.

Step 3: Canning

Wash jars and lids in hot soapy water. Rinse well and set aside to begin filling.

Ladle the drink concentrate into clean jars to 1/2 inch headspace.

Wipe rim of each jar with a vinegar dampened cloth and add a lid and secure with a screw band. Be thorough because this simple syrup is sticky and if it’s on the rim between the lid and the jar, it can effect the sealing success rate.

Process pint or half pint canning jars in a steam canner or water bath canner for 15 minutes, adjusting this time for altitude if needed. Once processing time is complete, shut off heat and remove jars from canner to a heat proof surface lined with a clean towel to cool undisturbed for 18-24 hours.

Step 4: Storage

Once cool, remove rings, test seals, wash jars, label, and store in a cool dark place away from direct sunlight. Room temperature is fine as long as the jars are not exposed to extreme temperatures.

Shelf life is ’til you use it. If the seals good, it’s good. Aim to rotate canned goods out every 2 years for best flavor and nutritional quality but they’ll last far longer than that if needed.

Any jars that did not seal can be reprocessed.

If you are not comfortable canning this, you can fill freezer containers and freeze this in portions.

Step 5: Preparing

Mix concentrate 1:1 with water, sparkling water, or ginger ale. Taste and adjust dilution to your preference. I mix this limeade with 1 part limeade drink concentrate to 3 parts water.

Notes:

If you don’t like lime juice, you can absolutely substitute freshly squeezed lemon juice and make a lemonade. Fresh lemons are best for any drink concentrate but bottled will work as well.

If you would prefer a more natural sugar source, such as maple syrup or honey, do it. Just expect a slightly different flavor profile. You can also just use plain ‘ol white sugar, too. Whatever floats your boat!

I hope you enjoy one of my favorite blueberry canning recipes! This will be the perfect addition to your picnics and dinner parties.

Easy Blueberry Limeade Concentrate Canning Recipe

5 from 1 vote

Print Pin Rate

Prep Time: 10

Cook Time: 30

Canning Time: 15

Servings: pints

Author: Ruby – Red Feather Farm

Equipment

stock pot
ladle
Pint or half-pint jars
Canning lids & screw bands
immersion blender
jar funnel
jar lifter
steam canner
Water bath canning pot

Ingredients

2 pounds fresh blueberries
2 cups sugar raw unrefined
2 cups lime juice bottled or fresh squeezed

Instructions

Rinse blueberries under cold water and set aside to drain. Add blueberries to a stock pot.
Squeeze fresh limes until you get about 2 cups. Or measure out 2 cups bottled.
Add lime juice and sugar to the blueberries. Stir the blueberry mixture well.
Place pot over medium heat, stirring frequently to melt the sugar. Do not let this mixture boil.
Cover and allow blueberries to warm until they look soft and shiny. Blend with an immersion blender until smooth.
Continue heating mixture just before it begins to simmer and all the foam is gone. Shut off the heat.
Wash jars and lids in hot soapy water. Rinse well and set aside to begin filling.
Ladle the drink concentrate into clean jars to 1/2 inch headspace.
Wipe rim of each jar with a vinegar dampened cloth and add a lid and secure with a screw band. Be thorough because this simple syrup is sticky and if it's on the rim between the lid and the jar, it can effect the sealing success rate.
Process pint or half pint canning jars in a steam canner or water bath canner for 15 minutes, adjusting this time for altitude if needed. Once processing time is complete, shut off heat and remove jars from canner to a heat proof surface lined with a clean towel to cool undisturbed for 18-24 hours.
Once cool, remove rings, test seals, wash jars, label, and store in a cool dark place away from direct sunlight. Room temperature is fine as long as the jars are not exposed to extreme temperatures.
Shelf life is 'til you use it. If the seals good, it's good. Aim to rotate canned goods out every 2 years for best flavor and nutritional quality but they'll last far longer than that if needed. Any jars that did not seal can be reprocessed.

Preparing

Mix concentrate 1:1 with water, sparkling water, or ginger ale. Taste and adjust dilution to your preference. I mix this limeade with 1 part limeade drink concentrate to 3 parts water.

Notes

If you don’t like lime juice, you can absolutely substitute freshly squeezed lemon juice and make a lemonade. Fresh lemons are best for any drink concentrate but bottled will work as well.