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?
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.)
Blueberry Chutney: spiced, fruity and amazing to top anything.
Crockpot blueberry butter with a hint of mint.
This spiked & juicy blueberry butter isn't your average spread. Think jam but without the pectin & with lemon juice, chambord and some serious attitude.
Sometimes you only have a little fruit. Or don't want umpteen jars of jam. This recipe makes just enough blueberry jam to capture a small back yard harvest or those last berries the fridge.