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?
Blueberries, cranberries, raspberries, rhubarb: everything that was thawing in my freezer during Hurricane Irene went into this one. It turned out surprisingly well: hurricane cooking at its finest.
Mint brightens up this blueberry jam, made with the food mill to clean out all the leaves, twigs and stems in a wild blueberry pick. Simple yet delicious.
This blueberry syrup recipe is an easy way to enjoy blueberries year round.
This is peach blueberry jam with a hint of orange liqueur and set using Pomona' Pectin. Pomona's was surprisingly forgiving to someone who was too tired to follow instructions when canning late at night.
It`s 2-4-1 time! Start by making a dreamy infusion with wild blueberries, keep the hooch and move on to a boozy woozy jam. Everybody wins with this one-time special!
What's your jam ethic? Do you insist on set? Texture? Flavour? For me, it's all about terroir. This gooey mess is absolutely awesome on goat cheese - even though you may want to eat it over the sink.
Why stop at just 3 berries?
Blackberries & blueberries combine beautifully in this simple and flavorful jam.
Highbush blueberries, thinly sliced lemons and garden fresh lemon verbena combine for a fresh, tart blueberry jam that's bursting with summer flavors.
This lightly spiced jam is made with blueberries and blackberries and is perfect served over hot buttermilk biscuits, pancakes, or in mini tart shells.
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