With July being national blueberry, I have been busy picking and making fun blueberry concoctions. This one is my latest:
6 cups organic/local blueberries (mushed – about 10 cups whole berries)
1 1/2 cup local honey/maple syrup (or 3 cups fresh pressed fruit juice)
1 cup organic/local ginger (finely chopped – food processor works well)
1 cup fresh pressed apple or pineapple juice
2 tsp lemon rind
1/4 tsp ground clove
1/4 tsp cinnamon
1/4 tsp nutmeg
canning jars & lids
Prepare jars & lids by boiling them. Wash and sort blueberries (remove any bits of stems, leaves, etc). Put blueberries into heavy stock pot. Mash berries until you have a smoothie-like consistency (food processor works well here). Finely chop ginger in a food processor with the cup of fresh pressed apple/pineapple juice. The juice helps the ginger chop & blend better. Add ginger juice mixture to blueberries. Squeeze juice of the lemon & add lemon rind into the blueberry ginger mixture. Mix in honey/maple syrup and spices. Bring mixture to a low rolling boil (hot enough to boil/low enough not to burn the sugars). Boil for about 30-45 minutes. Stir frequently. Watch for mixture to thicken. Test gel-ness by either dabbing a little jam on a cold saucer and placing in the fringe, or keeping a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon – check in a few minutes to see if it gels. When ready, ladle mixture into hot jars to within 1/4″ of top rim. Seal with lids. Place jars upside down for 5 minutes and then turn upright. Let set for 1 hour. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Once cooled, they’re ready to store.
I am also trying out a recipe for Blueberry Butter that my housemate forwarded me. For the recipe and other fun reads, check out Food in Jars.