WEEKLY RECIPE with Bette Banjack — Blueberry Jam
Cranberries, bilberries, huckleberries and blueberries all are in the same family. Today we will be taking a look at blueberries. This berry is native to North America — northeastern parts of the United States and the eastern coastal areas of Canada. There are two types of blueberries. The lowbush is wild and the highbush is cultivated.
Today both highbush and lowbush are commercially grown. It was not until the 20th century that the highbush variety was cultivated and that was in New Jersey. It was later during the 1930s that both varieties were introduced into Europe.
Blueberries are a widespread group of perennial flowering plants with either blue or purple berries. Blueberry shrubs can grow anywhere from 4 inches to 13 feet high.
Blueberries are overall the most nutrient berry. They are the top choice of doctors and nutritionists as they are high in potassium and vitamin C. One cup of blueberries provides 24 percent of a person’s recommended daily allowance of vitamin C. Blueberries help with heartskin-mental health, bone strength, blood pressure, diabetes management and cancer prevention. But the best thing about them is having wonderfully delicious taste and aroma.
You can just pop them by the handful into your mouth. They are used in all kinds of baked items — such as muffins, cookies, cakes and pies. They are quite a favorite as a salad topping. The list just continues on.
The recipe I am sharing with you today will be used in next week’s recipe. Both recipes will feature blueberries. This week’s feature:
BLUEBERRY JAM
4 cups fresh blueberries (rinsed & dry)*
1 cup granulated sugar 1 Tbsp. fresh lemon juice
pinch of ground cinnamon (optional)
*Rinse and dry blueberries — after rinsing berries under running water — dry off by placing them in a colander — shake of water & allow to dry off somewhat before placing all the ingredients in a saucepan to accommodate the 4 cups of berries. Bring to a boil on high heat. Turn down to medium heat until mixture thickens — about 30 minutes. Stirring constantly. After it cools down somewhat pour it into a glass container. Prefer a glass container over plastic.
This is a small easy recipe for blueberry jam. We will be using it next week in a wonderful parfait. During the week you can sample a little on your toast. Taste how wonderful fresh Blueberry Jam tastes. You can always make more if you eat it all up during the week.
“UNTIL NEXT WEEK”