Things are still blooming in my garden. And I'm not usually so lucky when it comes to my produce plantings, so I only planted tomatoes and herbs.
Next year: going to try berries. Strawberries and blueberries.
In the meantime it's store bought for me (including farmer's markets).
So the other day, when Fairway had a sale on blueberries (each dry pint for $1!!!!)I bought 5 (the limit). Even though I already had some fresh blueberries at home.
And then I had to use them.
I made blueberry cake, blueberry muffins and blueberry soup (so refreshing on a summer day!). And a blueberry crisp.
And also blueberry jam.
I like jam, but don't like fussing with sterilizing jars and putting the jars in one of those water-bath things. So I only make an amount that will be used within a couple of weeks and store it in my fridge. For example, for:
- peanut-butter-and-jelly sandwiches (or soy nut, etc.) -- for back-to-school lunch
- a layer beneath the lemon part of a meringue or lemon cream pie
- filling the center of thumbprint butter cookies (also bar cookies, linzer cookies, etc.)
- mixing into vanilla ice cream (you can add a small amount of orange extract also)
- glazing roasted chicken or duck
- mixing with plain yogurt
- spooning over pancakes, French toast or matzo brei
- spreading onto scones
Here's the simple recipe:
Fuss-Free Blueberry Jam
- 4 cups blueberries
- 2 tablespoons orange juice
- 2 teaspoons grated orange peel
- 1 cup sugar
Place the blueberries, orange juice, orange peel and sugar in a large saucepan. Bring the ingredients to a boil over medium-high heat. Stir, reduce the heat to medium and cook for about 30 minutes, stirring occasionally and pressing down on the ingredients with a wooden spoon to crush the berries slightly. When the liquid has thickened to jam-like, remove the pan from the heat. Let cool and spoon into a jar. Store in the refrigerator.
Makes about 1-1/2 cups
