With one hundred and five blueberry bushes,
we are enjoying quite a plentiful blueberry harvest this year.
I have been picking berries every morning.
And in the afternoon....
trying all sorts of blueberry recipes.
I thought this morning we might spend a little time in my kitchen and
cook up some of our favorite blueberry lime jam.
In a kettle on the stove I placed 8 quarts of blueberries.
To that I added 5 cups of organic sugar,
4 packs of fruit pectin,
the zest of two limes
and the juice of 6 limes.
A few minutes of simmering led to a rolling boil.
I used my immersion blender to chop up the berries,
and ladled them into hot, sterile pint jars.
Lids and rings in place, and into the hot water bath they go for 15 minutes.
Once out of the boiling water, they sit on the counter until
I hear the "pop, pop, pop" of sealing lids.
Once cool, they go into the basement pantry.
I hope to have enough jam preserved to last the winter.
Next I thought we would make a Blueberry Buckle.
This is a delicious cake (like a coffee cake)
chocked full of berries and crowned with a crumb topping.
Pecans give it added depth.
(Nuts are a must if Hubbs is going to eat a sweet!)
Yummmmmy.... perfect to accompany a cup of tea,
or a tall glass of milk!
1/2 cup butter (softened)
1 1/2 cups sugar
1 cup milk
3 cups sifted all purpose flour
1 cup sifted whole wheat flour
4 teaspoons baking powder
1 teaspoon salt
4 cups blueberries
1 cups chopped pecans
Cream butter and sugar and beat well. Add eggs and beat.
Add dry ingredients alternately with milk. Beat until smooth.
Fold in blueberries and nuts. Pour into greased cake pan (9 x 12).
Sprinkle topping over cake and bake at 375 degrees for 50 to 60 minutes.
1 cup sugar
2/3 cup sifted flour
1 teaspoon cinnamon
1/2 cup butter
1/4 teaspoon salt
Blend above ingredients with a pastry blender until crumbly.