Blueberries and well all berries are my favorite fruits. I don’t know fresh, Michigan blueberries just embody summer to me. They’re sweet, tart, juicy and stain your hands purple.
I like to freeze my berries. Just wash, sort, pick off stems and lay flat on a parchment paper lined jelly roll pan and freeze. Once frozen, put berries in bags or in my Dutch Tupperware (cool whip containers) in 2 cup quantities.
What do I make with the fresh berries? Jam. I love Cinnamon Blueberry jam and Blueberry Mojito jam and so do my customers. I absolutely love fresh blueberry pie. The berries aren’t cooked at all. The pie crust is baked without a filling and the filling is like homemade vanilla pudding, sorta.
- 2 T. powdered sugar
- 2 T. milk
- 1/2 c vegetable oil
- 1 1/2 c flour
- 1/2 tsp salt
- Mix well and press into pie pan. Bake at 325 for 20 minutes
Blueberry Pie recipe:
- 3/4 stick margarine or butter – I prefer butter
- 3 heaping T flour
- 3/4 c sugar
- 1 c water
- 1 tsp vanilla
- 3/4 quart fresh blueberries
In a medium saucepan on medium heat, Melt butter, add flour and whisk till smooth. Add rest of the ingredients except the blueberries, stir often until it thickens like pudding. When cool add blueberries. Put filling in prepared crust and chill.
Blueberry Mojito jam recipe from BHG.coom:
- 6 c blueberries – about 2 pounds
- 6 sprigs fresh mint tied with 100% cotton string
- Lime zest from 1 lime
- 3 T of lime juice
- 1 box powdered regular pectin
- 4 cups of sugar
In a stockpot mash blueberries with potato masher, add zest, juice,mint, and pectin. Bring to rolling boil for 1 minute. Add sugar, mix well and bring to rolling boil for 1 minute. Remove mint before putting jam into jars. Carefully put jam into jars. Water bath for 10 minutes.