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Blueberry
(Vaccinium sp)

Blueberry Jam Blueberry Jelly #1 Blueberry Jelly #2 Bb-Cherry Jelly Bb-Mint Jelly Bb-Maple Syrup Sauce



on this pageBlueberry Jam
Ingredients
9 cups blueberries
½ cup water
¾ cup sugar per cup of pulp

Wash and stem berries. Place in a deep saucepan and crush. Add water and cook over medium heat for 5 minutes. Measure mixture and add sugar. Mix thoroughly and bring to a boil. Add pectin and hold boil for 1 full minute while stirring constantly. Skim off foam and pour into hot, sterile jelly jars and seal.



on this pageBlueberry Jelly #1

Note: For this recipe you will want to have half of the berries fully ripe and the other half underripe.

Ingredients
6 cups blueberries
9 cups sugar
3 oz pectin

Wash and clean blueberries. Crush with a masher. Place in a deep saucepan and gently cook for 10 minutes or till the juice flows. Strain through a jelly bag to capture the juice. Add the sugar and bring to a full boil for 1 minute, stirring constantly so it does not burn at the bottom. Add the pectin and hold at a boil for 1 full minute while stirring constantly. Skim off foam and pour into hot, sterile jelly jars and seal.



on this pageBlueberry Jelly #2
Ingredients
9 cups blueberries
¾ cup sugar per cup of juice
½ cup water
3 oz liquid pectin

Wash and clean berries. Place into deep saucepan and crush. Add water and place over a medium heat to simmer for about 5 minutes. Remove and allow to drip through a jelly bag. Measure recovered juice. Add sugar and mix well in saucepan. Bring mixture to a boil and add pectin and hold at the boil for 1 full minute while stirring constantly. Skim off foam and place into hot, sterile jelly jars and seal.



on this page Blueberry-Cherry Jelly
Ingredients
1 quart blueberries
2 lbs cherries (sweet or sour)
½ cup water
4½ cups sugar
3 oz liquid pectin

Crush blueberries in bottom of large saucepan. Pit cherries, mash and add to blueberries. Add water and bring to a boil. Allow to simmer for 10 minutes keeping pan covered. Remove from heat and place in jelly bag and allow juices to flow. Combine recovered juices with sugar in a deep saucepan and mix well till sugar is dissolved. Bring to a boil and add pectin. Hold at the boil for 1 full minute while stirring constantly. Skim off foam and pour into hot, sterile jelly jars and seal.



on this pageBlueberry-Maple Syrup Sauce
Ingredients
4 cups blueberries
¾ cup maple syrup

Wash and stem blueberries. Place in a deep saucepan and crush. Cook over medium heat for 5 minutes. Remove from heat and add maple syrup. Mix thoroughly. Place over medium heat and cook till thoroughly mixed. Remove from heat and serve while hot. Good topping for pancakes and ice cream.



on this pageBlueberry-Mint Jelly
Ingredients
9 cups blueberries
¾ cup fresh mint leaves
¾ cup sugar per cup of juice
3 oz liquid pectin
1½ cups water

Wash and clean berries. Make a strong tea by placing the mint leaves in a saucepan and adding the water, then bringing to a boil. As soon as it begins to boil, remove from heat, cover, and allow to sit steeping for 10 minutes. Strain the leaves out and measure ½ cup of the tea (the rest can be discarded or drunk). Crush berries in bottom of saucepan and combine with the mint tea. Bring to a simmer over medium heat and simmer for 5 minutes. Remove from heat and strain mixture through a jelly bag. Measure the captured juice and add sugar. Mix well and bring to a bil. Add pectin and stir constantly for 1 minute while at a full boil. Skim off foam and pour into hot, sterile jelly jars and seal.



©1999 by Ernestina Parziale, CH

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