Blueberry Jam/Sauce
Early August in New Brunswick, Canada means blueberry picking. As much as I hate being eaten by bugs the picking is a tradition that I want to continue for as long as I live here. This time I managed to drag my husband along (he always finds an excuse to pawn me off on our friends and skip all kinds of pickings that I venture into).The jam/sauce recipe is really easy to make. If you try it, let me know what you think. Great as a jam on toast, as a sauce on waffles, as a sauce on pancakes and as a sauce on any type of dessert.
Cooking Instructions
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1
Thoroughly wash/rinse the berries and mash it in a big saucepan with a potato masher. Don't worry if you have some lumps as it will take care of itself during the cooking process. Also chunky jam is always more interesting!
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2
Turn the stove on and wait for the berries to come to a hard boil. When it does add the sugar, stir and reduce the heat. The amount of sugar will need to be adjusted based on taste. Add more if needed.
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3
Add the grated lemon zest for a little bit of added flavor.
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4
Let it simmer in low heat for another 10-15 mins. The consistency will be more of a sauce than jam. If you wish you can boil it down more to get a more jam consistency.
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5
Once cooled put it in a bottle and refrigerate till ready for use. Can be refrigerated up to two weeks.
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