10 cups fresh blueberries (washed and any stems removed)
4 cups raw cane sugar
1 packet sure gel low sugar jam
1 tsp cinnamon
1/2 cup water
1/4 cup lemon juice
Rinse blueberries and place into a heavy bottom pot (I used a 5 qt pot) and add in 1/4 cup of white sugar mixed with the package of pectin and lemon juice. Slowly bring to a boil while stirring constantly. Once boiling add in remaining sugar and cinnamon all at once. Keep stirring constantly and bring back to a rolling boil. Boil for one minute and then remove from heat and place into sanitized mason jars (fill up to a 1/2 inch from the top of the jar – this is where a jar funnel comes in super handy) . Carefully wipe off any spills and place lids and rings on the jars. Use your tongs and place filled jars back into the large pot of hot water, bring to a boil and let boil for 10 minutes. Remove jars with the tongs and let dry on a cooling rack undisturbed overnight.
6 cups of smashed blueberries (you’ll need 8-10 cups of unsquashed berries to equal this amount)
4 cups sugar
3 tablespoons classic pectin powder
zest and juice of 1 lemon
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
Prepare a canning pot and 3 pint jars. Place 3 lids in a small saucepan and bring to a bare simmer.
Pour the smashed berries into a low, wide, non-reactive pot. Measure out the sugar and whisk in the powdered pectin. Add the sugar and pectin mixture to the fruit and stir to combine.
Once the sugar is mostly dissolved, place the pot on the stove and bring to a boil. Cook at a controlled boil for 10 to 15 minutes, until the fruit begins to look thick and any foaming has begun to subside.
Add cinnamon, nutmeg, lemon zest and juice and let jam continue to cook until it passes the plate test, or until the drips hang off the spatula in thick, sticky rivulets.
Remove jam from heat and funnel into prepared jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
When time is up, remove jars from canner and place them on a folded kitchen towel to cool.
Once jars are cool enough to handle, remove rings and test seals.
Sealed jars can be stored on the pantry shelf for up to one year. Any unsealed jars should be refrigerated and used promptly.
1/2 cup melted coconut oil
1/2 cup real maple syrup
1 tablespoon vanilla extract
1/2 cup coconut flour
1 teaspoon aluminum-free baking powder
1 cup wild blueberries
Whisk together eggs, melted coconut oil, maple syrup, and vanilla.
Whisk in coconut flour.
Let it sit for 10 minutes (to thicken).
Add in blueberries and baking powder.
Spoon into greased muffin tin.
Bake at 350 for 20-25 minutes.
3 1/2 cups flour
2 tablespoons baking powder
1/2 cup + 2 tablespoons unsalted butter
1/2 cup sugar
1 tablespoon lemon zest , optional
1 1/3 cup whole milk
1 cup blueberries , fresh preferred.
1 egg yolk
1 teaspoon water
Preheat your oven to 400F Grease a baking sheet.
Mix the flour and baking powder in a large bowl. Cut in the butter, salt, lemon zest, and sugar until the mixture looks like crumbs. Add the milk and berries and gently mix to make a soft dough.
Turn out onto a floured surface. Roll dough (gently!) out to 3/4 inch thickness. Cut into rounds with a cutter or into wedges with a knife.
Place the scones on the greased baking sheet.
Mix the egg yolk and water and brush on the tops of the scones. Sprinkle with some sugar crystals, if desired.
Let stand for 15- 20 minutes. If the kitchen is hot put them in the fridge during this time.
Bake for 12 – 15 minutes or until the tops are golden brown.