It’s Blueberry Season Time For Pie and Jam
July 19th 2010 Posted at Recipes
0 Comments
Blueberries tend to be rather overpriced and not all that flavorful, but right now you can actually get decent quantities for incredible prices. San Diegians can even head to Sprout’s Farmers Market to pick up 18 ounce boxes for only $1.88. While blueberries are delicious on their own, there are also tons of things you can do with them to help make the most of this wonderful time of year. That’s why I’ve collected these two tasty recipes that will let you enjoy your blueberries now and enjoy them long into the future.
Blueberry Pie
For the filling:
- 7 1/2 cups of blueberries
- Juice from 1/2 naval orange
- Juice from 1/2 lemon
- 3 tablespoons corn starch
- 3 tablespoons tapioca pearls
- 1/4 teaspoon cinnamon
- 1 cup sugar
For the crust:
- 1 stick of butter
- 2 cups flour
- 1/3 cup water
- 1 egg yolk
- a sprinkle of sugar
Make the filling first by putting the blueberries in a large mixing bowl and using a ricer to mash around 3/4 of them, leaving the rest whole. Add the rest of the ingredients, then stir and let sit for at least 15 minutes.
While the filling is setting, preheat your oven to 375 degrees. Prepare the crust by adding the flour and butter into a food processor and mix using the dough blade. Turn the machine off and then push down the powder that has collected on the sides using a plastic spatula. Turn on for a few more seconds and then pour water through the hole in the top of the processor. Run for a few seconds and then turn off. Use your spatula on the edges again and then run the machine until the dough combines into a large mass.
Split dough in half, roll out bottom crust and place in deep dish pie pan, then pour in your filling and place the top crust on. Flute edges and cut a few vent holes or you can make the crust in a lattice fashion. Use a pastry brush to coat the top crust with a beaten egg yolk and then sprinkle some sugar on top.
Bake at 375 degrees for 15 minutes, then turn the heat down to 325 degrees and cook for another 45-55 minutes, until the filling is bubbling. Let cool an hour before serving to allow filling to gel.
Blueberry Jam
- 5 cups of blueberries
- 1/2 package of liquid pectin
- Zest from one orange
- Juice from 1/2 orange
- 1/8 teaspoon cinnamon
- 2 cups sugar
Place blueberries in a large mixing bowl and crush them all using a ricer. Add all ingredients except the sugar and mix well. Prep your canner or pressure cooker and sterilize two pint-sized mason jars or four half-pint jars.
Pour your berry mix into a large sauce pan and heat, stirring constantly, on high. When the jam gets to a roaring boil in which the bubbles cannot be stirred down, reduce the heat and add your sugar, all at once. Turn the heat back up and continue stirring until you reach a roaring boil again. Continue heating and stirring at this level for at least one full minute, or until the jam thickens to the point where it will coat a metal spoon and two drops will combine into one before falling off the spoon.
Pour jam into sterilized jars, put on lids and wipe clean. Can according to your devices instructions, processing the jams for five minutes once you reach ideal pressure. Let canner cool completely and then remove jars and place on a wooden table. Do not tighten lids. After 24 hours, check jar seals. You can store these for anywhere between 6 months and a year.


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