Spiced Blueberry Jam

Would you like a pint?

You may not know this, but last summer I purchased 60 pounds of wild Maine blueberries (blue gold and I refer to it)!  I froze most of them!  I have been breaking into my stash to make pies and desserts.

Well, last week I had a burst of energy (thank you school vacation) and decided to make Spiced Blueberry Jam!  This is a fairly simple jam to make and it is absolutely delicious!

Besides putting it on muffins, toast or English muffins, it also goes well on ice cream, breakfast/dessert waffels, lightly softened and spread over cream cheese as an appetizer served with crackers, or as a glaze on pork & chicken!

I hope you enjoy it as much as we do!

12 ounce size

Spiced Blueberry Jam Recipe

6 cups blueberries
7 cups sugar
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
dash ground cloves
1 6-ounce package (2 foil pouches) liquid fruit pectin

1. Crush blueberries with a potato masher. (You should have 4 1/2 cups crushed berries.)  In an 8 or 10 quart kettle or pot combine crushed blueberries, lemon juice, cinnamon, allspice, and cloves.  Stir in sugar.

2. Heat over high heat to a full rolling oil, stirring constantly.  Stir in pectin.  Return to a full rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat; skim off foam with a metal spoon.

3. Ladle at once into hot, sterilized half-pint jars, leaving a 1/4 inch headspace (I use pint or 12 oz jars).  Wipe jar rims; adjust lids.  Process filled jars in a boiling water canner for 5 minutes (start timing when water returns to boil). Remove jars from canner, cool on wire racks.

P.S.  Today I traded a pint of my jam for a jar of my coworkers honey . . . it's amazing!

Muffins, why yes, they are blueberry!

Did you know that Native Americans were the first to use the tiny blue berries, both fresh and dried, for their flavor, their nutrition and their healing qualities and it was not until the 1840’s that wild blueberries were first harvested commercially.

This morning I baked 4 dozen blueberry muffins! Oh, the aroma

in the cottage was to die for! Even my husband who was making repairs to the front porch said it made working out there so pleasant! Hmm, I guess if I want more home improvements done I'll have to keep baking!!!

LOL, wouldn't that be funny. Let's see, the cottage does need a new kitchen!!! If you'd like to make these delicious muffins see the post below, they whip up in minutes!

I know I mentioned that I baked 4 dozen muffins, and what are two people going to do with 4 dozen muffins? Well, I did share, I gave four to my neighbor Anne, my brother Patrick, and 24 went to my niece Caitlin for her cookout today! I kept 16 for the two of us, and most of those will go in the freezer, these muffins freeze beautifully! Oh, yes, Ron, Patrick and I did have some with our coffee!

I'm very thankful to my coastal neighbor who schleps 40 pounds of blueberries from Hancock County Maine to my door step every year. When the berries arrive I put them in freezer bags and stuff my freezer for the season! Then in November I begin baking pies for Thanksgiving and assorted gatherings with family and friends.

Finally, did you know that blueberries are ranked #1 in antioxidant activity compared with other fruits and veggies! What does that mean for us? Well, a single serving of blueberries may have more of the antioxidant power you need to fight aging, and who doesn't want to look their best? Cancer, and heart disease, who doesn't want to be healthy? So, the next time you think about blueberries, you should know that blueberries are a "Super Food" - why do I picture a blueberry with a cape and a big "B" on it's chest!!!

Have a safe and happy day!

Bursting with Blueberries

This is my all time favorite blueberry muffin recipe! I've been baking these muffins since I got married - 17 years ago!

This is the Williams-Somoma recipe that I mentioned that I would post, don't know if I can do this or not, but I've given them credit!

These sweet, buttery muffins are delicately spiced, with a cakelike texture. Fresh blueberries are best, but if you have only frozen berries, stir them into the batter without thawing, or their dark juice will turn the muffins purple.
Ingredients:
2 cups all-purpose flour
2/3 cup sugar
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 cup milk
8 Tbs. (1 stick) unsalted butter, melted
2 eggs
1 cup blueberries
Directions:
Preheat an oven to 400ºF. Butter 16 standard muffin cups.

In a bowl, stir and toss together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.

In another bowl, whisk together the milk, butter and eggs until smooth. Add the flour mixture and stir just until blended. Add the blueberries and stir just until evenly incorporated.

Spoon the batter into the prepared muffin cups, filling each one about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then remove the muffins from the pan. Makes about 16 standard muffins.

Adapted from Williams-Sonoma Kitchen Library Series, Muffins & Quick Breads, by John Phillip Carroll (Time-Life Books, 1993).

Fresh Blueberries

My wonderful neighbor just delivered 10 pounds of fresh picked (this morning) wild blueberries!!! Thank goodness! The berries are from Hancock County, Maine. Last year I bought 40 lbs. of blueberries and I have about enough left for two pies!!! Yeah! I can start baking muffins etc.! My favorite recipe is a Williams-Somoma recipe. I'll post it when I can figure out how to add a recipe button to this blog!