Sauces & Jams

Blueberry Jam

Ingredients:
8 cups (2 L) blueberries
2-1/2 cups (625 mL) granulated sugar
1 pkg (49 g) light fruit pectin crystals
Preparation:
In large Dutch oven and using potato masher,
mash blueberries to make 5 cups (1.25 L).
Add 1 cup (250 mL) water.

Mix pectin with 1/4 cup (50 mL) of the sugar; stir into blueberries. Bring to full rolling boil over high heat, stirring occasionally. Stir in remaining sugar and return to full rolling boil; boil hard, stirring, for 1 minute. Remove from heat; skim off foam.

Using funnel, fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.

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Blueberry Sauce

Ingredients:
2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon

Preparation:
In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.

In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

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3 weeks ago

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Look what we found this morning! Fresh local strawberries are getting close! ... See MoreSee Less
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4 weeks ago

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2 months ago

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The guys were busy the last couple of nights protecting these blossoms from frost. Rule of thumb is a month from blossom to fruit to eat. Looking forward to a strawberry shortcake early June! ... See MoreSee Less
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2 months ago

Millen Farms
Our friend and partner, The Kilted Chef, created a delicious side salad option for any meal. If you're looking to "class up" your salad option, this is the way to go about it! Classic Wedge SaladINGREDIENTS 1 Iceberg Lettuce cut into 6 wedges1 carrot cut into long shred½ cup wild blueberries¼ cup pumpkin seeds2 green onions cut along the biascreamy honey dressingcandied baconCreamy Citrus Honey Dressing1 cup mayonnaise1 cup sour cream½ cup honey1 clove minced garlic½ lemon juiceCandied Double Smoked Bacon½ lb double smoked bacon¼ cup maple syrupINSTRUCTIONS Wedge Salad:Simply remove the core of the iceberg lettuce and cut into 6 wedgesPlace on your plate and cover with dressing, top with carrots, wild blueberries, pumpkin seeds, green onions and top with candied bacon.Creamy Citrus Honey Dressing:Combine mayonnaise, sour cream, honey and garlic. Mix together. Refrigerate for 1 hour and you are ready to serve.Candied Double Smoked BaconCut ½ pound bacon in lardon; ¼ inch squares then saute them in a frying pan on high heat.Let sit until they start to brown, then turn on all four sides.Once lardon are cooked, place them on paper towel to absorb the grease. Wipe your pan dry, then bring the bacon back to the pan.Once it heats up again, pour ¼ cup maple syrup to a boil, then let reduce slowly until it coats each piece.Let cool on parchment paper. Use as a garnish for your salad, etc.If you're looking for this recipe (and more), be sure to check out the blog section on our website! You can find this recipe using the link below: canadianwildblueberries.ca/classic-wedge-salad/ ... See MoreSee Less
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