Tag Archives: blueberry

Canning It

Blueberry Jam

Canning was a forbidden topic in the household.

Awhile back I made strawberry conserve (you can get the recipe here) to use in a buttercream. My canning experience didn’t go so hot, but I chalked that up to not having any proper equipment. So I borrowed my mother-in-law’s huge canning pot, bought all the tools that would make life easy (jar tongs are a must) and let everything sit and collect dust on our balcony until we moved to Vancouver.

So when I mentioned trying canning again, it was met with eye rolls and muttering. I had an itch to make blueberry jam and so a Saturday morning was spent picking 11 pounds of blueberries. Plenty to make jam with.

I found adding all that sugar to make jam a bit disturbing. A lot of sugar makes sense as it aids in the preserving process and helps to gel. I used the blueberry jam recipe from Well Preserved: Small Batch Preserving for the New Cook which is a great book for getting into canning and for those who don’t want to can a zillion jars. I’ve made the salsa that won’t last long in this household. Other recipes I’m itching to try: Spiced Blackberry and Apple Jam (great for fall), Red Pepper and Orange Jelly and the Curried Apple Chutney.

Blueberry Jam

Don’t forget jam just isn’t for bread. It’s amazing with some brie and crackers or warmed up makes a great syrup for pancakes or waffles. You can also put in yogurt, use it for thumbprint cookies, or little mini pies.

Canning Tips

– Don’t try and use a small pot. The jam will boil up considerably and you will have a huge mess on your hands.
– Long sleeves are a good idea. Even the smallest splash back from jam will hurt. All that boiling sugar and all.
– 220F is a good rule of thumb to tell when your jam is done. It’s easier to take the temperature than to see how it sets on a white plate.
– Make sure to wipe the rims of the jars with a damp cloth. That way you won’t have any food bits ruining the seal.

Recipe for blueberry jam here.

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Whole-Grain Blueberry Pancakes

Blueberry pancakes

I love brunches. On the weekends we roll out of bed late and usually R will make a big breakfast. I’ll make the occasional breakfast if I want something other than the traditional weekend eggs. The blueberry pancakes from Stonewall Kitchen Breakfast has been in my head for so long I had to make them.

These pancakes are labelled “good for you” because of the whole wheat flour in them. Usually whole wheat pancakes turn out heavy unless the egg whites are whipped separately. This recipe uses a mix of whole wheat and all-purpose to make them fluffy.

Blueberry pancakes

Confession: I have a hard time making pancakes. Not the actual mixing of it, but any recipe that involves the slightest co-ordination will usually be a big fail for me. I tried to flip the first two pancakes and accidentally flipped one onto the other. After that I was banned from any pancake flipping.

Blueberry pancakes

Even though these have whole wheat in them, they don’t have that “healthy” taste to it and the pancakes weren’t leaden, but fluffy and light. I always have whole wheat flour in the house so these are sure to be a brunch staple for us.

Good-For-You Whole-Grain Blueberry Pancakes (from Stonewall Kitchen Breakfast)

Ingredients

1 cup whole-wheat flour
1 cup unbleaced white flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups buttermilk*
2 large eggs, lightly whisked
2 1/2 tablespoons unsalted butter melted
2 tablespoons maple syrup
1 1/2 cups of blueberries or other fruit

*substitution: 2 tablespoons of white vinegar or lemon juice with 2 cups milk. Let it sit for 5 mins

1. Set aside the fruit. In a large bowl, whisk together together the dry ingredients. Whisk the wet ingredients into the dry and mix until just blended. If you go too crazy with the mixing you will have hockey pucks instead of pancakes.

2. Heat a griddle or skillet over medium heat. Add a bit of butter to lightly grease the griddle (you can also throw in a bit of oil so the butter doesn’t burn so quickly). Pour about 1/4 cup of batter into the skillet and sprinkle the blueberries on top.

3. Cook for about 2 1/2 – 3 minutes on each side or until lightly golden brown and cooked through.

4. Serve immediately or keep it warm in a 300 degree oven.

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