Blueberry Recipes

Lemony Blueberry-Nectarine Freezer Jam

Freezer jams are PERFECT, considering the weather. No bending over a hot water bath in a hot kitchen, in a hot home, in HOT Pennsylvania. At least not when I don't have to...

3 cups chopped, pitted and peeled nectarines (about 4 medium)
1 c. crushed blueberries (about 1 pint)
1 T. grated lemon peel
1 ½ c. sugar
1 t. lemon juice
1 pouch freezer jam pectin

Combine all ingredients (except pectin) in a medium bowl. Let stand 15 minutes. Gradually stir in pectin. Stir three minutes then let stand for five. Ladle jam into jars, leaving ½ inch headspace. Cap, Label and Freeze.

About 5 half-pints

Blueberry Lime Jam

(Note: I made this last year and everyone who I have shared it with have raved about it! I usually cut the zest in half but that is just my taste...)

4 ½ cups blueberries
6 cups sugar
2 T. lime juice
Grated zest of 2 large limes
3 3oz pkgs. Liquid pectin

Remove stalks from blueberries, rinse and drain well. Crush berries with a masher and put in a saucepan. Stir in sugar, lime juice and zest-bring to a boil over medium heat. Keep stirring to avoid burning. When mix reaches a boil, cook for one minute then stir in pectin. Return to a full boil for another minute. Place in sterilized jars and process in hot water bath for 10 minutes.

Yield: about 6 cups

Blueberry Spice Jam
(Note: This is the first year I made this one but it smelled SO GOOD while I was making it!
And the taste: Matt definately prefers it over the lime and I think I might too!!!)

2 ½ pints ripe blueberries
1 T. lemon juice
½ t. ground nutmeg or cinnamon
5 ½ sugar
¾ c. water
1 box (1.75oz) powdered pectin

Wash and thoroughly crush blueberries, one layer at a time, in a saucepan. Add lemon juice, spice, and water. Stir in pectin and bring to a full rolling boil over high heat, stirring frequently. Add sugar and return to a full boil. Boil hard for one minute, stirring constantly. Remove from heat, skim off foam and fill sterile jars. Process 10 minutes in hater water bath.

Yield: about 5 half-pints

Blueberry Syrup

Yield: about 3 pints
2 Quarts blueberries
6 cups water, divided
1 T. grated lemon peel
3 c. sugar
2 T. lemon juice

Wash, drain, and crush blueberries. Add berries, 2 c. water and lemon peel in a medium saucepan. Simmer five minutes. Strain through a damp jelly bag or several layers of cheesecloth. Combine sugar and four c. water in a medium saucepot; boil to 230degrees (Adjust for altitude) Add blueberry juice to sugar syrup. Boil five minutes. Stir in lemon juice. Ladle hot syrup into hot jars. Process 10 minutes in hot water canner.
Note:Fruit syrups are usually thin. If a thicker syrup is desired for serving, combine 1 c. syrup and 1 T. cornstarch in a small saucepan. Boil until thickened. Do NOT add cornstarch before canning…


Blueberry Cake with Streusel Topping

Streusel:
¼ c. gran. Sugar
¼ c. brown sugar
1/3 c. all purpose flour
½ t. ground cinnamon
¼ t. ground mace
¼ c. butter, cold

6 T. butter, softened
¾ c. granulated sugar
1 large egg
2 c. flour
3 T. cornstarch
2 t. baking powder
¼ t. salt
1 t. vanilla
½ c. milk
2 cups blueberries

Mix dry streusel ingredients together, cut in butter. Set aside.
Preheat oven to 375. In a large mixing bowl, cream softened butter. Add sugar a bit at a time and beat until light and fluffy. Add egg. Sift together dry ingredients and mix with butter mixture, alternating with milk and vanilla. Stir in blue berries by hand. Spread batter in an oiled 8x8pan. Sppon streusel topping on top of batter and bake for 40-45 minutes. Let cake cool for 10 minutes and serve warm.