Blueberry Jamming

Blueberry jamming is a sweet preserve made from blueberries, sugar, and lemon juice. It’s typically consumed on pancakes or waffles for breakfast, or as a topping for ice cream.

Blueberry jam on a slice of old cheddar. Yes, it may sound positively disgusting, but it is one of my most favourite things. Unfortunately, I had to give both up a few years ago because of health reasons- the jam because of the sugar and the cheese because of, well, because it was cheese.

Having recently discovered the deliciousness that is raw sheep milk cheddar, my mom Patsy and I decided to take on the fall harvest and make our own all natural, no sugar and no powdered pectin, blueberry jam. It turned out amazingly well. The recipe called for three cups of sugar which we substituted with one cup of unpasteurized honey and one cup of sucanut (non-refined cane sugar). For pectin we used whole apples, though you could always skip the apple sauce making-step and buy some ready made unsweetened organic apple sauce.

Blueberries are little anti-oxidant powerhouses. They are obviously going to be a bit more active when consumed fresh and raw, but this jam is a wonderful treat. Though the raw sheep milk cheese is a rare indulgence, I have been enjoying the blueberry jam on a slice of my from scratch sourdough bread with a little almond butter. Deeeeeelish.

All Natural Blueberry Fruit Jam


5 Tart Apples: peeled, cored and coarsely chopped
2 Limes:  unpeeled, finely chopped
Water (about 1/2 cup)
4-5 cups of Blueberries
1 cup Sucanut
1 cup Honey
Note- you can replace apples and limes with 2 cups of unsweetened apple sauce- this makes the recipe way quicker/easier

Directions if making own apples sauce


In a large stainless steel saucepan, combine apples and limes and enough water to prevent sticking. Bring to a boil over high heat. Reduce heat, partially cover and boil gently, stirring occasionally for 20 minutes, until mixture is very soft. Working in batches, transfer mixture to a sieve or colander. With the pack of a spoon, press mixture through sieve to yield 2 cups of apple sauce.

Directions is using ready made apple sauce
Measure out 2 cups of unsweetened natural apple sauce (see much easier)

For both version:


In a clean, large stainless steel saucepan, combine applesauce, blueberries, honey and sucanat. Bring to a boil over medium heat, stirring constantly to dissolve sucanut. Boil, stirring frequently for about 30 minutes, until mixture thickens and mounds on a spoon. Ladle into sterilized jars. Seal tightly and store in cool dark place. If you are wary about your canning skills, the fridge always works well for a cool dark place.

Blueberry jamming

Ingredients
  

  • 5 Tart Apples: peeled cored and coarsely chopped
  • 2 Limes: unpeeled finely chopped
  • Water about 1/2 cup
  • 4-5 cups of Blueberries
  • 1 cup Sucanut
  • 1 cup Honey
  • Note- you can replace apples and limes with 2 cups of unsweetened apple sauce- this makes the recipe way quicker/easier

Instructions
 

  • Directions if making own apples sauce
  • In a large stainless steel saucepan, combine apples and limes and enough water to prevent sticking. Bring to a boil over high heat. Reduce heat, partially cover and boil gently, stirring occasionally for 20 minutes, until mixture is very soft. Working in batches, transfer mixture to a sieve or colander. With the pack of a spoon, press mixture through sieve to yield 2 cups of apple sauce.
  • Preheat oven to 350 degrees F
  • Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
  • In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar,garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.
  • There are a number of Chinese chicken salad recipes available online, but if you’re looking for one that’s easy to make and taste great, try this recipe from the one-stop-shop for all your Asian cuisine needs. If you have any questions about the ingredients or how to make it, please let us know in the comments below.
  • Directions is using ready made apple sauce
  • Measure out 2 cups of unsweetened natural apple sauce (see much easier)
  • For both version:
  • In a clean, large stainless steel saucepan, combine applesauce, blueberries, honey and sucanat. Bring to a boil over medium heat, stirring constantly to dissolve sucanut. Boil, stirring frequently for about 30 minutes, until mixture thickens and mounds on a spoon. Ladle into sterilized jars. Seal tightly and store in cool dark place. If you are wary about your canning skills, the fridge always works well for a cool dark place.

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