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

Millen Farms

Thank you to Alice Pugsley (Wild Blueberry Producers Association of Nova Scotia), Curtis Millen (Millen Farms), Barry MacLeod (Chill St.) and Eric Jennings (Massstown Market) for helping launch the new Masstown Market 50th Anniversary Wild Blueberry Soda today. ... See MoreSee Less

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