I would have to say my favorites are the berries, namely strawberries, raspberries, blackberries, and blueberries, did I miss any? high in antioxidants and low in sugar, I find myself adding them to a lot of things; granola, oatmeal, yogurt, salads, pancakes and waffles, or simply scarfing them by the handful makes for a great afternoon pick-me-up, as well. either way, you can't go wrong.
when it coms to making jam, I've mainly stuck to the basic strawberry freezer variety, because that's what the kids seem to prefer. I don't know about you guys, but after making the same thing over and over again, I tend to get a little burnt out. so when I came across this blueberry jam recipe, I was more than anxious to try it out, or broaden my horizons, if you will.
initially, the kids wrinkled their noses at it. and I quote, "ewww, mom, that looks disgusting," they all said, as they shoved their fingers down their throats and made fake puking noises. ( lol, I totally remember doing that as a kid... like, GAG me.) I shrugged my shoulders and simply replied, "great, all the more for me."
I betcha it wasn't two days later when I caught Myra red-handed, spreading a generous layer on her PB & J sandwich. she looked a little sheepish, but then admitted, "I guess this stuff IS good."
can I get a resounding, "I TOLD YOU SO?"
|especially delicious on homemade waffles and on top of bagels and cream cheese. YUM.|
here's the recipe:
secretly simple blueberry jam
-5 cups blueberries
-1/2 cup sugar
-1 Tbsp fresh lemon juice
-1/4 tsp kosher salt
in a medium saucepan, combine the blueberries, sugar, lemon juice, and salt. mash with a potato masher or wooden spoon until the berries have released their juices.
cook over medium-high heat, stirring occasionally, until the mixture has thickened, 18 to 25 minutes. transfer to containers and refrigerate for up to 1 month or freeze for up to 1 year.
tip: this recipe can also be made with two 10-ounce bags of frozen blueberries instead of fresh. cook the frozen berries for 2 to 3 minutes before mashing, then reduce the total cooking time to 15 to 17 minutes.
mmm, juicy homemade preserves that can be made without canning equipment? SPREAD THE WORD.