mmmmm blueberries anyone?

[branwyn]

i got out of the house for the 1st time in weeks (well other than for a doc appt or to pushed in a wheelchair thru joanns lol)
there is a berry farm down the road from our house and we went blueberry picking! i could only stand for about 30 minutes but we had SO much fun and now we have so many blueberries that i need to look for some great recipes.
can one make blueberry jam? my husband said he wanted some (though i have never heard of it anywhere) but i thought i might surprise him with some. of course i dont know anything about canning...

heres a picture of my family:

[kimi]

MMMMM!!! I have 2 pints of blueberries in my fridge and a blueberry pie I made the day before yesterday. I better eat a slice before it gets bad. I love blueberries. Make sure you send me a jar of that jam!

[J3]

I made some no sugar and some sugary. I can't remember where I found the recipe, online somewhere.
Also freeze some for muffins anytime.
Here are some other yummy recipes probably lower the sugar or substitute would be good idea MPO

From this month's Martha Stewart Kids mag.
blueberry concentrate:
makes 2 and 1/4 cups
stir 1-2 tbs of this fuirty concentrate inot a glass of seltzer or ice water
1/4 c raw cane sugar like turbinado
10 ounces fresh berries
stir together sugar and 2 c water in a medium saucepan until sugar is
dissolved, bring to a boil. reduce heat to m/h adn simmer 3 minutes
add berries and simmer crushing berries with the back of a spoon 10 min more
pulse mixturein fp until smooth pass through a fine sieve discard solids
refrigerate.
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watermelon blueberry ice pops
5 c seedles watermelon (about 2 pounds)
2/3 c sugar
scant 1/4 c lemon juice
2 tbs light corn syrup
1 c blueberries

process melon, sugar lemon juice and corn syrup in a fp until smooth. pass
through a fine sieve into a large measuring cup, discard solids
stire berries into watermelon mixture divide among 10 four ounce ice pop
molds, freeze overnight
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Banana Blueberry Swirl Popsicles

Makes 10 ice pops


3 to 4 ripe bananas (1 pound)
1 1/2cups yogurt
3tablespoons sugar
Juice of 1/2 lemon
1cup fresh blueberries

1. In the bowl of a food processor, puree bananas until smooth. Add
yogurt, sugar, and lemon juice; pulse to combine. Remove half of the yogurt
mixture; set aside.

2. Add blueberries to processor, and pulse until just combined. Layer
blueberry and reserved yogurt mixtures into ten 1/3 cup ice-pop molds. Using
a wooden skewer, swirl the two flavors together. Insert ice-pop sticks.
Transfer to freezer until frozen, about 8 hours

3. Dip molds quickly in hot water to unmold.
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Blueberry Crisp

Serves 6 to 8


1/2cup chilled unsalted butter, cut into pieces, plus more for baking dish
8cups blueberries, washed and drained
1cup all-purpose flour
1/2cup granulated sugar
Juice of 1 lemon
3/4cup dark-brown sugar

1. Preheat oven to 350°. Butter a 2-quart shallow baking dish; set aside.
In a medium bowl, toss blueberries with 1/2 cup flour, the granulated sugar,
and lemon juice. Spread evenly in prepared baking dish, pressing down
lightly.

2. In a small bowl, mix together brown sugar and the remaining 1/2 cup
flour; add butter. Using your fingertips or a pastry blender, mix the butter
into the dry ingredients until it looks like coarse irregular crumbs.

3. Spread crumbs over blueberries. Bake for 10 minutes. Reduce the oven
temperature to 325°, and bake until the crumbs are browned and the juices
have thickened, about one hour. Serve warm


Makes 4 five-inch pies
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6cups fresh blueberries, picked over and cleaned
Scant 1cup sugar, plus more for sprinkling pie crusts
4tablespoons all-purpose flour, plus more for rolling out dough
Zest of 1 lemon
1 1/2 recipes Pâte Brisée
2tablespoons unsalted butter

1. Heat oven to 425°. Line a baking pan with parchment paper; set aside.
Combine blueberries, sugar, flour, and lemon zest in a large bowl. Gently
toss to coat blueberries. Set aside.

2. On a clean, lightly floured work surface, roll out half the dough into
a 1/8-inch-thick square. Using a sharp knife, cut the square into quarters,
and carefully drape each quarter over a 5-inch pie tin.

3. Place 1 1/2 cups blueberry mixture in each pie tin, mounding berries in
the center. Dot each pie with 1 1/2 teaspoons butter.

4. Again, on a clean, lightly floured work surface, roll out remaining
dough into a 1/8-inch-thick square. Using a sharp knife, cut square into
quarters. With a 1-inch round biscuit cutter, cut a hole from the center of
each quarter. Carefully drape each quarter over blueberries so steam hole is
centered. Press edges together to seal. Trim edges around pie plates to form
a 1-inch lip.

5. Dampen the 1-inch lip of dough with water. Using scissors, snip inward
from outside edge of pie at 3/4-inch intervals, making each cut about
3/4-inch deep. As you cut the dough, carefully fold alternating tabs to
create the bear-tooth crimping design. Return to refrigerator until chilled,
about 30 minutes.

6. Place pies on prepared baking pan. Brush each pie with water, and
sprinkle with sugar. Transfer to oven, and bake until crust is golden brown,
about 20 minutes. Reduce heat to 375°, and continue baking until blueberry
juice begins to bubble up, 15 to 20 minutes more. Transfer pies to a wire
rack to cool.
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Blueberry Tie-Dye Pops

Makes one dozen 1/2-cup pops
Blending yogurt with lemon juice results in an airy mixture that is more
delicious when frozen. If the fruit is not ripe, add a half cup of orange
juice to the purée.

32ounces low-fat or nonfat vanilla yogurt
3tablespoons freshly squeezed lemon juice
5ounces fresh or frozen blueberries

1. In the jar of a blender, blend 28 ounces yogurt and 2 tablespoons lemon
juice; transfer to a bowl. Wash the blender jar, and combine remaining 4
ounces yogurt with 1/2 cup berries and remaining tablespoon lemon juice in
jar. Blend to make 1 cup.

2. Fill each 1/3-cup pop mold with alternating layers of yogurt and purée,
adding whole fruit as you go. Swirl with a knife. Freeze 25 minutes. Insert
wooden pop sticks halfway, and freeze overnight. Pops will keep, frozen, for
at least 3 weeks.


Blueberry Upside-Down Cake

Serves 4
For a fluffy cake, it's important to use milk that's at room temperature-it
keeps the butter from curdling.

4tablespoons butter, melted, plus more for soufflé dish
1/3cup packed plus 3 tablespoons light-brown sugar
1 1/2cups blueberries, picked over and cleaned
3/4cups cake flour (not self-rising)
1teaspoon baking powder
1/4teaspoon salt
1 large egg
1/4cup milk, room temperature

1. Heat oven to 350°. Butter a 1-quart 5 1/2-inch-diameter soufflé dish.
Pour 2 tablespoons melted butter into the soufflé dish. Sprinkle 3
tablespoons brown sugar over butter. Scatter 1 cup blueberries over sugar.
Set aside.

2. In a medium bowl, whisk together flour, baking powder, and salt. In
another medium bowl, whisk together remaining 2 tablespoons butter,
remaining 1/3 cup brown sugar, and egg. Whisk milk into the egg mixture. Add
flour mixture; whisk until batter is smooth.

3. Pour half the batter into soufflé dish. Sprinkle remaining 1/2 cup
blueberries over batter. Spread remaining batter over blueberries. Bake
until a cake tester inserted in the middle of the cake comes out clean of
batter, about 45 minutes. Immediately unmold cake, inverting it onto a
serving dish. Serve warm with whipped cream if desired.

[Softiemommy]

I don't know of anywhere around here to pick our own, but I found them for 99cents a pint at the grocery store yesterday. What a deal! They're usually so expensive. I'm going to make a pie tomorrow and then go get more once Chris gets paid. My children (except for fruit-aphobic Jacob) eat them like candy.

Lisa

I would freeze some just for making muffins, pancakes, smoothies, adding to cereal or yoghurt. We love blueberries.

[xt]

We were just there a few days ago. YUM.

Of course, we made the mistake of going at about 2:00, so we were positively melting after 10 minutes, but we got enough for a pie. And the kids had plenty of fun, but I think they spent more time on the swings than they did in the field. Weasels.

[branwyn]

Originally posted by mamaxt
We were just there a few days ago. YUM.

Of course, we made the mistake of going at about 2:00, so we were positively melting after 10 minutes, but we got enough for a pie. And the kids had plenty of fun, but I think they spent more time on the swings than they did in the field. Weasels.

yep it is berry patch farms
there were swings? the girls were totally oblivious to anything but the christmas trees and the berries. we showed up right after they opened, at noon, andy said next time we needed to get there after dinner time, when its a bit cooler lol

[tinamaries]

Here is a couple of recipes I found...

Blueberry Jam

4 1/2 cups/1000 mL crushed blueberries [about 2 quarts]
4 1/2 cups/1000 mL sugar
Instructions
Sort, wash, stem and drain berries. Crush and measure.
Place in kettle or large saucepan, mix thoroughly with sugar.

Bring to a boil and boil, stirring constantly, until sugar dissolves and gel stage is reached. Remove from heat and skim off foam.

Pour into hot sterilized glass jars and seal immediately.

************************************************** **

FRESH BLUEBERRY JAM

1 1/2 qt. fresh blueberries, crush to equal 4 1/2 c.
2 tbsp. lemon juice
7 c. sugar
2 pouches Certo fruit pectin
1 tsp. butter
12 (8 oz.) or 20 (4 oz.) jars with lids, sterilized
Prepare 8 oz. jam jars by boiling them for 10 minutes. Prepare fruit in large 5-quart pan on stove. Stir sugar into fruit. Mix well and add 1 teaspoon butter. Bring mix to full bubbling mix for 5 minutes over high heat; stir constantly.

Pour Certo (2 pouches) into fruit and continue to boil for 1 minute, stirring constantly. Remove from heat and skim off foam. Ladle into jars, wipe rims of jam. Turn jars upside down for 5 minutes and then turn upright. Let set for 1 hour. Delicious!

I think I have a reduced sugar one if you need it. Let me know and I'll commence the search lol!

[danica]

mom2steen made some spiced blueberry jam a few years ago that was incredible. maybe she will share her recipe .

[xt]

Originally posted by branwyn
yep it is berry patch farms
there were swings? the girls were totally oblivious to anything but the christmas trees and the berries. we showed up right after they opened, at noon, andy said next time we needed to get there after dinner time, when its a bit cooler lol

The swings are in the very front by the parking. We went last fall for pumpkin time with the kids' former preschool, so we already knew the lay of the land... There are some nice picnic tables under the trees behind the building where they weigh the berries.

We really made an afternoon of it this last time, between the picnic and the swings. I'm hoping to go again Friday morning and try to at least get a couple of gallons of berries for the freezer. I do love U-pick farms

[branwyn]

okay so now i need to get some canning supplies

[Mrsmissy]

Mmmmmmmmmmm...........
Blueberries

I have picked about 70 pounds already this year. How many have I frozen? none. How much have I eaten???? don't want to know.

On the plus side: I have given away about 20 pounds (or a little more).

I told the people at the blueberry farm not to let me come anymore this year.