Sauces & Jams

Blueberry Jam

8 cups (2 L) blueberries
2-1/2 cups (625 mL) granulated sugar
1 pkg (49 g) light fruit pectin crystals
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

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

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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1 day ago

Millen Farms

You know that white-ish covering on some wild blueberries when they are first picked? It's called a "bloom" and is actually useful in protecting wild blueberries and keeping them juicy.
Hot tip: don't wash your berries until you're ready to eat them. By leaving the white bloom on the berries, it'll help keep them fresh until you're ready to snack away!
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2 weeks ago

Millen Farms

What's not to love about the colder months of the year? Baking, stews, and hot drinks, it's the perfect time to create an atmosphere of cozy and good cooking. To help you with that, here's a recipe for Wild Blueberry Lemon Bread from


Wild Blueberry Lemon Bread:
1/3 cup butter melted
1 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons lemon zest grated
1 cup wild blueberries fresh or frozen
2 tablespoons all-purpose flour

Lemon Glaze
2 tablespoons lemon juice freshly squeezed
1/2 cup powdered sugar


Preheat oven to 350 degrees F (175 degrees C).

Butter an 8x4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper.
In a mixing bowl, beat together butter, 1 cup sugar, eggs, and vanilla extract.

In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.

In the same bowl where you combined flour, add wild blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking.

Fold in lemon zest, and wild blueberries into the batter. Do it carefully and fast. Pour the lemon bread batter into prepared pan.

Bake in preheated oven for about 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack. Release the bread from the pan.

To make the Lemon glaze:
Combine freshly squeezed lemon juice and 1/2 cup powdered sugar in a small bowl and beat, using electrical mixer, until smooth glaze forms .

Drizzle the top of the wild blueberry lemon bread (after it's been completely cooled) with the glaze. Some of the glaze will go down the sides of the bread.
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2 weeks ago

Millen Farms

Breakfast, brunch, lunch and supper. Pancakes are good any time of the day, right?
Well here's a recipe you'll want to try:

Wild Blueberry Sour Cream Pancakes

1 cup milk
1 egg
1/4 cup commercial sour cream
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons butter melted
1/2 cup fresh wild blueberries

Combine milk, egg and sour cream, beat well. Stir together flour, baking powder, sugar, and salt; add to milk mixture. Beat just until large lumps disappear.
Stir in the butter.
Fold in the blueberries.

For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or skillet. Turn pancakes when tops are covered with bubbles and edges are slightly dry. Serve with wild blueberry syrup, if desired.

Makes 12 4-inch pancakes

For this and other recipes, go to
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1 month ago

Millen Farms

Fibre Fact:

Did you know that 1 cup of wild blueberries carries 21% of your daily fibre?
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1 month ago

Millen Farms
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If you represent a retailer, farm market, co-op, or other reseller, please drop us a line. We love to share the goodness of Millen Farms hand raked Nova Scotia wild blueberries far and wide.


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