Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Raspberries add a special richness to this blueberry jam, which has a natural set even though it uses Pomona's Pectin to keep the sugar low.
This little concoction includes gelatin and I infused fresh tarragon from the garden, as well as a healthy dose of chamomile tea to brighten the blueberries!
Wojapi is an American Indian berry sauce. With very little sugar added, this sauce simply highlights the natural flavors of the berries. This version is made in the crock pot.
Made with premium homemade pinot grigio, this cocktail is fruity and fun! Wine making is SO easy!
Here's an easy pickled blueberry recipe. You can leave it quick pickled, which will last in the fridge for months or can it for longer. It's great on pork, fish, and your favourite cheese.
Garnish a duck plate or a roasted turkey with these fun little blueberries. They are also great on vanilla ice cream with a drizzle of real maple syrup. From "The Broad Fork" by Hugh Acheson.
The flavors of big, sweet blueberries and sunshiny lemons in this combination jam and marmalade, will brighten up even the dreariest days!
Shrubs are a delicious way of preserving the flavor of fruit and prolonging your enjoyment. This blueberry balsamic shrub makes a wonderful nonalcoholic drink or cocktail!
Raspberry and blueberry jam with a splash of Scotch whisky makes the perfect topping for toast, scones or the finest vanilla ice-cream.
This slightly tart jam goes very well with just about any type of bread. I've also had it with greek yogurt, and and straight out of the jar worked for me too. (Yep, it’s that good.)