Posted: July 9th, 2012
Get yourself into a blueberry jam
If you’re reading this, you should be out picking blueberries instead. The sweet little blue orbs are bursting with possibility. Of course, truth be told, I should be out picking them, too. But I’m here to tell you that nothing is more versatile eaten raw, cooked or frozen. Eat them from breakfast to bedtime, or, better, breakfast-in-bedtime.
This recipe for Super-Easy Blueberry Jam looks like a great way to start.
It’s ready to chill in minutes, and makes 4 1/2 pints of sharable loveliness. Use it on bagels, toast, ice cream, pancakes, waffles, parfaits, mini cheesecakes, blintzes, pie filling … Do I sound like Bubba from Forrest Gump yet? Angel food cake, shortcake, tossed with chunks of cantaloupe and honeydew, or by itself with whipped cream …
I’m just going to go with all of the above.
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