Shout out the the University of Georgia Society of Aspiring Plant Pathologists for a) the good work they do regarding blueberries, and b) selling blueberries on the cheap. The missus and I were the proud owners of ten pints of fresh blueberries, which we’ve whittled down to about four pints of frozen. Some of my tastier and/or more fun experiments have included these two gems.
But first I wanted to let you all know that I made an entry to the Bob’s Red Mill Spar for the Spurtle contest where I could win a trip to Scotland and compete in the World Porridge Making Championship. Check out my entry video here, it’s a recipe for a simple candy made with heavy cream, sugar and toasted oats. Now without further ado:
Blueberries Preserved in Molasses
I’ll level with you, unless you love molasses this recipe is not delicious. It is however, fun and interesting. So go for it, and feel free to switch up which sugar you use.
-1 cup blueberries
-about 1/2 cup blackstrap molasses (it couldn’t hurt to experiment with other sugars)
Fill up a 1 cup jar to within an inch of the top with blueberries.
Add the molasses (or honey, golden syrup, agave, brown rice syrup, what-have-you); let it sit a few minutes while the syrup fills up all the nooks and crannies, then add some more. Enough so it’s within an inch from the top.
Cover with cheese cloth or muslin (so it can breath, but nothing can fall or fly in) and a rubber band or something. Let it sit at room temperature for about two weeks. After which time it will look like the picture and taste…interesting.
Quick Blueberry Sauce
I just made this in a pinch to serve over waffles this morning. It turned out great!
-2 cups blueberries (fresh or frozen)
-1 cup sugar
-1/2 cup water
Place all the ingredients in a pot and boil for ten minutes. Serve immediately.
- Blackstrap molasses & blueberry cake (healthyfoodiebaby.com)
- Wild Blueberry Smoothie (2joyfulfruitlovers.wordpress.com)
- Preserving the Blueberry Days of Summer (oddsandhens.wordpress.com)