Blueberries are literally cropping up all over this place! We’ve seen them all over the menu – jammy bursts folded inside luscious griddle cakes, making guest appearances in salads and even savory mains of venison and duck are complemented by the first of the season fruits.
We’ve started to celebrate blueberry season at our house with a robust homemade jam – it goes on everything. Mixed into yogurt, smeared onto toasted sourdough and dolloped onto ice cream are a few of our favorites.
We start by mixing fresh plump blueberries into fresh blueberry puree.
Then we cook this mixture with freshly grated lemon, sugar, natural fruit pectin and freshly squeezed lemon juice.
Our blueberry jam is THE JAM!