Blueberry Preserves for the Homestead Pantry | Blueberry Lemon Rolls

Hey friend, its blueberry season here and I always take advantage of the good prices and preserve some in various ways for the homestead pantry. Today we are making Honey Vanilla Blueberry Jam and Blueberry Syrup. I'm always trying to come up with different ways to use what I preserve so I'll show you how I transformed my cinnamon roll recipes to use the blueberry preserves! Thanks for watching, Kelsey ForJars affiliate link: https://forjars.co?sca_ref=3685763.xi... Code: SEEDANDSPARROW10 for 10% off SHOP MY AMAZON STOREFRONT: https://www.amazon.com/shop/seedandsp... Links to my favorite kitchen items: Mason Jar Pour Spout: https://amzn.to/43v7PSI Immersion Blender: https://amzn.to/43z0K3X All New Ball Book of Canning and Preserving: https://amzn.to/3KwTPBs Ball Complete Book of Home Preserving: https://amzn.to/3INp3mK Canning Tool Kit: https://amzn.to/3KvqrLL All American Canner: https://amzn.to/3ZehPgN Presto Pressure Canner: https://amzn.to/3InsGhF Stainless Steel Mixing Bowls: https://amzn.to/3YUVTra Kitchen Scale: https://amzn.to/41lFlu4 Copper Measuring Cups and Spoons https://amzn.to/3nmISZN Apron: https://amzn.to/3J5PSRJ French Rolling Pin: https://amzn.to/3IVrXoc Label Maker https://amzn.to/3IJUVao Plastic Mason jar lids https://amzn.to/3kDMOEu Danish Dough Whisk: https://amzn.to/3oawvAp Egg Holder: https://amzn.to/3ZBYZjj Canning Tool Kit: https://amzn.to/3KvqrLL All American Canner: https://amzn.to/3ZehPgN Presto Pressure Canner: https://amzn.to/3InsGhF Stainless Steel Mixing Bowls: https://amzn.to/3YUVTra Crock Pot: https://amzn.to/3TBhRhh Kitchen Thermometer: https://amzn.to/40sgFPp Cheese Cloth: https://amzn.to/3LL31CI Wooden Cooking Utensils: I can't find the ones I have but these are similar! https://amzn.to/42LLCQG Pie plates: https://amzn.to/3ZB9YdL Waffle Maker: The one I have isn't made anymore, but here is another with good reviews and has a smaller profile!: https://amzn.to/3T5h9bW Silicone muffin pan: https://amzn.to/3mCvLTY Cast Iron Skillet: https://amzn.to/3liMrix Electric Roaster: https://amzn.to/3WebzFH Nut milk bags for straining https://amzn.to/3NvkTCc Lemon Blueberry Rolls For the Rolls: 1 1/4 cups whole milk 2 1/4 tsp active dry yeast 1 tsp granulated white sugar 4 3/4 cups all-purpose flour 1 1/2 tsp salt 2 tbsp granulated white sugar 2 eggs 1/2 cup unsalted butter, softened 1/2 tbsp vanilla 2 tbsp lemon zest For the Filling: 1 stick of softened butter 2 tbsp lemon zest 1/4 cup granulated sugar 1/4 brown sugar 4 -6 oz blueberry jam For the Icing: 4 oz cream cheese, softened 4 tbsp butter, softened 1 tsp vanilla 1/2 cup powdered sugar 4 tbsp blueberry syrup(or jam) To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes. Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, salt and sugar together. To the dry ingredients add the whisked eggs, vanilla, lemon zest and softened butter and mix. Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed. Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, , for 1- 1 ½ hours, or until the dough doubles in size. Grease a 9x13" casserole dish and set aside. Preheat oven to 350 degrees. Once the dough has had a chance to rise, remove it from the bowl, punch the dough to release the air, and roll it out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about ¼ inch thick. Next, spoon the prepared filling over the dough and spread it evenly. Roll up the dough tightly into a long log shape starting from the short side. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 ½ inches wide using unflavored floss Place the rolls in a greased 9x13" casserole dish and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size. Once the rolls have proofed, bake for 20-25 minutes, or until a light golden color. Once rolls have cooled, cover with icing. Enjoy! Blueberry Honey Vanilla Jam: https://www.ballmasonjars.com/blog?ci... Blueberry Syrup: https://www.ballmasonjars.com/blog?ci... *** This recipe differs a bit from the one in the book that I used. All links are affiliate links. It is no extra cost to you to use them and in doing so you are supporting this channel and my family. Thank you! #everybitcountschallenge #pantrychallenge #homemaking #homesteading #preservingfood #canning #preservingtheharvest