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Blueberry Jam Session

YumSugar — Wed, 14 Mar 2007 07:57:21 -0700

A couple of months ago, I got together with my pals April and Jessie for what I hope is to become a new tradition of ours: hanging out drinking champagne while doing random bits of domestic diva-ry. This time we were doing one of Jessie's specialties: jam - blueberry jam to be exact.

It all came about when I had my housewarming party back in August. When Jessie arrived she presented me with a jar of homemade jam which caused me to totally pull an Elaine (from Seinfeld). I yelled "SHUT UP," nearly knocked her down and then rudely demanded that we get together to make some in the future. Lucky for me Jessie is a great gal and knows my rudeness was just because I was excited to make my own jam. To check out how ours came out (which I'll cheat and tell you it was great, if not too sweet), and see step-by-step pictures so you can make some yourself, read more

We decided on blueberry since Jessie was craving it, however in the future I think I'd like to try some in season fresh fruits instead. This is a huge batch, we made twelve jars, but you can easily cut the recipe in half. Also, both April and I thought it was too sweet, I'd easily omit a cup or two of the sugar (to taste).

Blueberry Jam
Makes 1 Dozen 8oz Jars

8 cups of frozen blueberries
4 tbsp lemon juice
2 packets of 100% fruit pectin
10 1/2 cups of sugar

First of all, you will need to sterilize the jars.
Wash the jars & lids in hot, soapy water, rinse and then sterilize by putting them in boiling water for at least 10 minutes. Since it's best to fill the jars when they are hot (to prevent breakage) you may want to leave them in the hot water until you are almost ready to pour the jam in. Remove them with tongs, they're going to be very hot.

Now on to the jam...

Thaw and drain blueberries. We forgot to thaw our berries, so we ran cold water over them instead.
Place one "layer" (enough to cover the bottom of the pan) of berries into the pot and crush. If you have to crush/mash the berries outside of the pan, you can, however you may end up losing a lot of juices.
Add another "layer" and crush. Repeat until all berries are crushed.
Add lemon juice and stir.
Stir in Fruit Jell pectin and bring to boil. Stir constantly.
Add sugar, stirring to dissolve - again, I thought this was too much sugar...
Return mixture to a rolling boil. You really want this to get going, you're looking for deep bubbles emerging from the bottom. Boil at rolling boil for one minute. Stir constantly.
Remove from heat and skim off any foam (if necessary).
Ladle hot jam into hot jars leaving 1/4" below the rim. You lose some of the jam this way, but we found it easier to ladle it into a cup measure with a spout and pour from that instead.
Wipe rim clean, place inner lid on jar, and tighten band (just until there is a bit of resistance).
Process jars in boiling water bath. Keep the jars covered with 1" of water and keep the water boiling. Boil for 10 minutes. Remove from water and cool for 12-24 hours. Lids should be concave in the center. Note: For whatever reason we actually didn't do this step. We made sure all of our lids were concave though. Only one did not stick and we just decided to eat it first. The processing step is to help hinder spoilage.
Decorate with cute cloth if desired!
Label the stickers that come with jars and stick them on your lovely creations!
Once it's cooled, pop-it open and serve with bread, crackers, scones, or even vanilla ice cream!

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Cooking the Cover: Bon Appétit's Blueberry Pancakes

YumSugar — Mon, 28 Jan 2008 08:13:31 -0800

I have been drooling over the cover of the February Bon Appétit cover ever since it landed in my mailbox a few weeks ago. On a stark white background sits a huge stack of whole grain pancakes topped with blueberry syrup. Yesterday evening, YumJimmy and I finally decided to curb our pancake cravings by whipping up our own batch. So imagine our surprise when we found out that today was actually National Blueberry Pancake Day! Talk about a fun coincidence.

So, how did ours turn out compared to theirs? Find out, and get the recipe so you can try it at home, just read more.

We did the recipe up exactly as it stated. The batter ended up being really thick, and a bit difficult to work with. If I make them again, I'll definitely thin it out a bit. We ended up botching the first few - Does this happen to anyone else? - and so I ate them plain as the others cooked. I wasn't sure if I liked the flavor, it was definitely whole grain and chewy. YumJimmy thought they tasted too healthy and I had to agree with him. However, once I doused them with the blueberry syrup it was heavenly.

Whole Grain Pancakes with Wild Blueberry-Maple Syrup
From Bon Appétit, February 2008

1 cup plus 2 tablespoons maple syrup
1 cup frozen wild blueberries
2 cups whole grain complete pancake and waffle mix (the Bon Appétit Test Kitchen used Kodiak Cakes brand)
2 cups buttermilk
6 tablespoons wheat germ
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
2 tablespoons (1/4 stick) butter

Boil 1 cup syrup and blueberries in heavy medium saucepan until reduced to generous 1 cup, about 13 minutes. Cool to lukewarm.
Meanwhile, combine pancake mix, next 4 ingredients and 2 tablespoons maple syrup in medium bowl and whisk to blend (batter will be thick).
Melt 1 tablespoon butter on griddle or in 2 large nonstick skillets over medium heat. Drop batter by 1/4 cupfuls onto griddle or skillets and quickly spread with back of spoon into 3- to 4-inch rounds. Cook pancakes until brown and cooked through, about 2 minutes per side. Transfer to plates. Repeat with remaining butter and batter. Serve with syrup.

Nutritional Information
One serving contains the following (2 pancake equals one serving): Calories (kcal) 389.92; %Calories from Fat (kcal) 55.03; Fat (g) 6.11; Saturated Fat (g) 3.14; Cholesterol (mg) 16.60; Carbohydrates (g) 74.63; Dietary Fiber (g) 6.24; Total Sugars (g) 45.24; Net Carbs (g) 68.39; Protein (g) 10.23

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Blueberries Take Over My Shortcake

YumSugar — Mon, 01 Jun 2009 16:15:54 -0700

Since blueberry season has begun, I couldn't help but go overboard and buy several baskets from my local farmers market. While I enjoyed one basket raw, I used the rest to make these mini blueberry shortcakes with lemon and thyme biscuits.

The moist biscuits are simple to make. The final dish is not too sweet, so the pure flavor of blueberries shines through in each bite. Although the original recipe calls for a larger biscuit, I decided to use a shot glass (instead of a cookie cutter) to make them mini. The shortcakes are delicious with a dollop of heavy cream or scoop of ice cream. To try these bite-sized blueberry shortcakes, read more.

Mini Blueberry Shortcake Biscuits
Adapted from Bon Appétit

Ingredients

Filling
4 cups fresh blueberries (rinsed, drained well)
2/3 cup powdered sugar
2 tablespoons water
Biscuit
3/4 cup chilled buttermilk
1 tablespoon finely grated lemon peel
1 teaspoon chopped fresh thyme
2 1/4 cup all purpose flour
1/2 cup packed golden brown sugar
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/3 inch cubes
1 tablespoon raw sugar
Vanilla ice cream or fresh whipping cream

Directions

Make the filling: Combine blueberries, powdered sugar and water in a large saucepan.
Stir over medium heat until berries are slightly softened and syrup coats the spoon about 10 minutes. Transfer to medium glass bowl and let cool to room temperature. Can be made 3 days ahead and stored in the refrigerator. Bring to room temperature before serving.
Make the biscuits: Position rack in the center of the oven and preheat to 425°F. Line large rimmed baking sheet with silicone baking mat or parchment paper.
Mix buttermilk, lemon peel, and thyme in a small bowl.
Whisk next 5 ingredients in large bowl to blend, breaking up any large clumps of brown sugar with fingertips until mixture resembles coarse meal.
Add buttermilk mixture and stir with fork just until blended (the dough will be sticky).
Transfer dough to lightly floured work surface. Knead gently just until the dough comes together, 4 to 5 turns. Pat dough out to 3/4 inch thick round. Using a shot glass or 1 1/2 inch diameter cookie cutter dipped in flour, cut out dough rounds.
Transfer dough rounds to prepared baking sheet. Sprinkle rounds with raw sugar. Bake biscuits until golden and tester inserted into center comes out clean about 8-10 minutes. Transfer to rack to cool.
Using a serrated knife, carefully cut biscuits horizontally in half. Place bottom half of each biscuit on large serving tray. Spoon blueberries and syrup equally over each biscuit. Cover with top of biscuit.
Serve with whipped cream or ice cream.

Makes 30 mini blueberry biscuit shortcakes.

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Happy Hour: Blueberry Martini

YumSugar — Mon, 03 Nov 2008 14:01:37 -0800

Although I enjoyed fresh blueberries this past weekend, I know their supply is winding down at the market, which is why I've been searching for ways to prolong their existence at my table. Then one day, out of the blue (pardon the pun), I came across some Stirrings Wild Blueberry, and I had my answer.

All you need is vodka and the syrup, which is made from real blueberries. In a matter of seconds, you've got blueberry cocktails for everyone! This drink is ideal for tailgates or large parties because it's so easy to make. Check out how and read more.

Wild Blueberry Martini
From Stirrings

Ingredients

2 parts Stirrings Wild Blueberry Mixer
1 part Smirnoff Vodka
Lime wedge

Directions

In a cocktail shaker, combine Wild Blueberry Mixer, vodka, and plenty of ice.
Cover and shake vigorously.
Strain into a martini glass and garnish with a lime wedge.

Makes 1 martini.

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Blueberry Muffins Two Ways - Beginner and Expert

YumSugar — Wed, 15 Jul 2009 03:30:50 -0700

Lately, as part of an effort to increase our budget for Summer travel, my sweetheart and I have been forgoing restaurant breakfast and brunch on weekends in favor of making our own. Last Sunday, we made his favorite breakfast tart, but this week, I'll be taking advantage of the heaps of blueberries at the farmers market with home-baked berry muffins. I'll either make a traditional muffin recipe or mash blueberries up and include them in the batter for enhanced color and flavor. Get your mornings off to the right start when you read more

Happy Hour: Blueberry Crush

partysugar — Fri, 09 Mar 2007 13:59:01 -0800

Last Saturday night I attended an opening party for a new exhibit at the de Young museum here in San Francisco. Lately I've been trying to develop a taste for gin and tequila, so I order the gin specialty cocktail, something pretty with floating blueberries called a Blueberry Crush. I talked to the lovely ladies over at Plymouth Gin - one of the sponsors of the event and the creator of the drink. On Saturday night when I drank the cocktail, I was certain pomegranate juice was a part of the concoction, but when I got the recipe I was surprised to see that it is a mix of fresh blueberry puree and Sweet & Sour mix. At the party, the blueberry crush was made with Plymouth but you can make it with whatever gin you prefer. I think I'll give this one another try in my own kitchen. To do the same, read more

Blueberry Crush
From Plymouth Gin

1.5 oz gin
1 oz Homemade Sweet & Sour Mix
1 oz fresh blueberry puree
4-6 blueberries, garnish

Stir gin, puree, and sweet and sour mix to combine. Pour into a tall glass filled with ice.
Garnish with blueberries.

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Unusual Dessert: Blueberries in Wine

partysugar — Mon, 13 Aug 2007 15:51:31 -0700

Lately, I've been craving blueberries so much, I had to find a dessert recipe that would highlight their pure tart flavor. I came across many cake, pudding, and pie recipes, but was in the mood for something different, something unusual that would shock my guests. I had an Eureka moment when I found this recipe for blueberries in a black pepper-Syrah syrup. While the name sounds sophisticated and complicated, this dessert is surprisingly simple to put together. It's a heavenly finish to an elegant summer dinner and pairs decadently with a chocolate truffle and a glass of bubbly, so get the recipe, just read more

Blueberries in Black Pepper-Syrah Syrup
From Sunset magazine
Image Source

1 bottle (750 ml.) Syrah
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon freshly ground black pepper
3 cartons (6 oz. each) blueberries, rinsed and drained
Twists of lemon peel

In a small pan, combine Syrah and sugar. Boil over medium-high heat (watch to make sure mixture doesn't boil over), stirring often, until reduced by about half, about 15 minutes.
Stir in vanilla and pepper and let cool.
Put blueberries in a bowl and pour Syrah mixture over them. Chill airtight for at least 2 hours or up to 1 day.
Serve in small dessert bowls or glasses garnished with twists of lemon peel.

Serves 6.

Nutritional Information: CALORIES 132(2% from fat); FAT 0.3g (sat 0.0g); PROTEIN 0.8g; CHOLESTEROL 0.0mg; SODIUM 12mg; FIBER 2g; CARBOHYDRATE 23g

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Come Party With Me: Festival of Lights - Dessert

partysugar — Wed, 09 Dec 2009 10:15:57 -0800

As much as I love biting into a piping-hot, jelly-filled, sugar-crusted doughnut, homemade sufganiyot is a lot of work to make. Since the frying cannot be done in advance, these traditional Israeli doughnuts aren't an ideal party dessert. Opt to serve rugelach, the crescent-shaped cream cheese pastry cookie, instead. Rugelach is a classic treat that must be made the morning of your Hanukkah dinner. While the buttery dough can be filled with a variety of spices and sweeteners, this recipe combines walnuts with dried blueberries, cinnamon, and blackberry jam.

The resulting bite has just the right amount of richness. Check out the recipe and read more.

Black and Blue Berry Rugelach
From Everyday With Rachael Ray

Ingredients

2 sticks (8 ounces) unsalted butter, at room temperature
One 8-ounce package cream cheese, at room temperature
1/4 cup plus 2 tablespoons sugar, plus more for sprinkling
2 1/2 cups flour
1/4 teaspoon salt
3/4 cup finely chopped walnuts
1/2 cup dried blueberries or currants
1 teaspoon ground cinnamon
3/4 cup seedless blackberry jam
1 large egg white, beaten

Directions

Using an electric mixer, beat the butter, cream cheese and 2 tablespoons sugar at high speed until fluffy. Mix in the flour and salt at low speed. Place the dough on a lightly floured surface; divide into 6 equal portions. Shape into disks, wrap in wax paper and refrigerate for 30 minutes.
Position a rack in the center of the oven and preheat to 350°. Line a large cookie sheet with parchment paper. In a small bowl, stir together the walnuts, blueberries, the remaining 1/4 cup sugar and the cinnamon.
On a lightly floured surface, unwrap a piece of dough and roll out to an 8-inch round. Using an offset spatula, spread 2 tablespoons jam over the surface, leaving a 1/2-inch border.
Cut the dough into 8 pie-slice-like triangles. Sprinkle 2 heaping tablespoons of the walnut mixture on top and then roll up each triangle from the outside in; bend slightly into a crescent shape. Place 1 inch apart on the prepared baking sheet. Repeat with more of the dough and walnut mixture until the sheet is full.
Brush with the egg white and sprinkle with sugar. Bake until golden, about 22 minutes. Transfer the cookies to a rack to cool completely. Repeat with the remaining dough.

Makes 48 cookies.

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Sunday BBQ: Grilled Chicken With Blueberry-Basil Salsa

YumSugar — Sun, 21 Jun 2009 06:00:48 -0700

Although you may believe blueberries taste best eaten out of hand or in a scrumptious dessert, don't discount them in savory dishes until you've tried them. If you've never used blueberries in a sauce before, start with a straightforward recipe.

This one pairs just-grilled chicken cutlets with a fresh salsa made of blended blueberries, cilantro, basil, and, of course, jalapeños for a sweet-hot kick. The end result? Chicken never tasted so summery. Surprise your palate (in a good way!) when you read more.

Grilled Chicken With Blueberry-Basil Salsa
From Martha Stewart Living

Ingredients

1/2 tablespoon olive oil, plus more for brushing grill
2 jalapeno chiles
24 scallions
3 cups blueberries (about 1 pound), picked over and rinsed
1/2 small red onion, finely chopped
3 1/2 tablespoons freshly squeezed lime juice (2 to 3 limes)
1/2 teaspoon coarse salt
1/2 cup loosely packed basil leaves, very thinly sliced, plus whole leaves for garnish
1/2 cup loosely packed cilantro leaves, roughly chopped, plus whole leaves for garnish
2 pounds chicken cutlets
Pinch of cayenne pepper

Directions

Heat grill to medium-high; lightly oil it. Grill jalapenos until slightly charred and blistered, turning frequently, about 15 minutes. Using a paper towel, pull off stems and remove skins from chiles. Roughly chop flesh and seeds; set aside. Meanwhile, grill scallions, turning often, until soft and charred in spots, 3 to 4 minutes; set aside.
Place 2 cups blueberries in a food processor; pulse until coarsely chopped, about five times. Transfer to a medium bowl, and add onion, jalapenos, lime juice, and 1/4 teaspoon salt; stir to combine. Add basil, cilantro, remaining cup blueberries, and oil; stir to combine.
Sprinkle chicken with the remaining 1/4 teaspoon salt and the cayenne. Grill chicken until cooked through, 3 to 4 minutes per side. Place 4 grilled scallions on each plate, and top with chicken. Serve immediately, topped with a generous spoonful of blueberry salsa. Garnish with basil and cilantro leaves.

Serves 6.

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8 Ravishing Blueberry Recipes

YumSugar — Tue, 15 Jul 2008 03:00:43 -0700

There's really nothing bad that can be said about fresh blueberries. A deep, vibrant blue, they're the perfect visual superstar to any dish. They're dribble-down-your- chin-juicy, sweet, and incidentally, they also happen to be great for you. These blue beauties are in season between May and October, peaking this month, which is - you guessed it! - National Blueberry Month. To incorporate them into your diet, try one of these mouth watering recipes.

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