Blueberry Jam and Blueberry Scones

Blueberry Jam

 

It’s that time of year again. Berries are starting to show up at local markets. I enjoy eating them fresh by the handful. I always put some fruit up to enjoy year round. I’ll dehydrate, freeze and bake with them. I also like to make jams, jellies and preserves. Today I made blueberry jam. Lots and lots of blueberry jam. It will make me think of summer some snowy days many months from now. It’s an easy recipe. Just 2 ingredients and some time. You can use other berries in this recipe- either alone or in combination with the blueberries. I also will be making blueberry scones for breakfast.

Blueberry Jam

9 c. crushed fruit

6 c. sugar

Pick over berries getting any stems. rinse , drain and crush. Place berries and sugar in a large saucepan and heat slowly until sugar had melted. Bring up heat and cook over high heat, stirring often. Stir more as mixture thickens. It will take 20-30 minutes to get to the gel stage. To check for gel stage dip a metal spoon in blueberry mixture and hold it up sideways. Allow mixture to drip off and when two drops come together to form one larger drop- you are at gel stage. Ladle hot jam into clean, hot jelly jars. Fill to within 1/4 inch of the top. Wipe rims and place on lids prepared according to directions on box. Screw lids comfortably tight. Place jars in boiling water bath with water at least 1-2 inches over the tops of the jars. Cover pot and start timing when water returns to the boil. Process 15 minutes. Remove jars to towel, cutting board or cooling rack in a draft-free location. Check seals once jars are cooled. Makes 8-10 jelly jars.

Blueberry Scones

 2 c. flour

3 T. sugar

1 T. baking powder

¾ salt

6 T. chilled butter

1 ½ c. blueberries

1 t. lemon zest

2 large eggs

1/3 c. heavy cream

 

Mix dry ingredients together in bowl and cut in butter to resemble coarse crumbs. Toss in blueberries and zest. Beat together eggs and cream and stir into flour mixture. Mix very gently to avoid bruising berries. Press into 6×6-inch square. Cut into 3×3 inch squares, then into triangles Place on baking sheet, brush with a little cream and sprinkle with a little extra sugar. Bake in a preheated 400-degree oven for 20-22 minutes. Makes 8.