Blueberry Lemon Jam

This is a simple jam that requires no pectin!

I recently made jam for the first time with my dad.  It was strawberry season and we converted about ten pounds into jam!  I made the regular jam with pectin, but wanted to try something a little different with the blueberries.  This blueberry jam has a zesty lemon kick to it!

Blueberry Lemon Jam


I modified the recipe slightly based on reviews and the previous experience I had making jam.

Ingredients:

4 cups fresh blueberries
2 cups sugar
1 (3oz) package lemon flavored jello
4 (8 oz) mason jars or equivalent

1) Start water boiling for water bath.  The water should be deep enough that the jars can sit in the pot with about two-three inches of water covering them.

• The water bath is important to properly seal the jars so that the jam can be stored longer.

2) Crush the blueberries one layer at a time (or use food processor).

3) Mix the crushed blueberries with the sugar in saucepan and bring to a boil (that cannot be easily stirred down), stirring constantly.

4) Mix in jello.

5) Wash jars and fill with jam.  Wipe the top of the jar with paper towel and clear off any excess.  Center lid and place on top.  Put on the ring and tighten.

6) Once water for water bath is boiling, CAREFULLY place the jars in the water bath.  Let it boil for ten minutes.

7) Turn off the heat and let the jars sit in the water bath for five minutes.

8) Place the jars in the fridge and allow the jam to chill overnight.  If you try it earlier, it will not be completely set.

Enjoy!

Blueberry Banana Bread

This is your favorite banana bread with a blueberry twist: Crisp on the outside and moist and fruity on the inside.

I followed the advice of the reviews on the recipe, so I made a few adjustments to the original recipe.  I also made three small loaves instead of one large loaf.  

Blueberry Banana Bread

Ingredients

Blueberry Mixture: 

• 1 cup fresh blueberries
• 1 5/8 cups all-purpose flour
• 1/2 cup quick cooking oats
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• dash cinnamon and nutmeg

Banana Mixture:

• 1/2 cup shortening
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 cup mashed bananas

Directions

1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour three small loaf pans.


2) In a medium bowl, mix blueberries in 2 tablespoons flour. Gently stir blueberries together with oats, 1 1/2 cups flour, baking soda, salt, cinnamon, and nutmeg.

3) In a large bowl, cream shortening.  Gradually add sugar, beating until light and fluffy.  Add eggs one at a time, beating well after each addition.  Stir in mashed banana.  Add blueberry mixture to creamed mixture and stir until just moistened.  Spoon batter into prepared pans.


4) Bake for 35-40 minutes, or until a wooden toothpick comes out clean when inserted in the center of the loaf. Cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack.

Enjoy!

Blueberry Scones

These scones taste like they came from a bakery! 

Blueberry Scones

Ingredients

• 2 cups all-purpose flour
• 1/4 cup packed brown sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 cup butter, chilled
• 1 cup fresh blueberries
• 3/4 cup half-and-half cream
• 1 egg

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
3. In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
4. Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
5. Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

Myapron Recommendation: Use fresh blueberries for this recipe.  I have tried frozen blueberries in this recipe previously, but I had to add extra flour to overcompensate for the small amount of added liquid.  The blueberry flavor was not as rich and the texture of the pastry was not as fluffy when I tried the frozen blueberries.  Also, when adding the butter, cut it into small slices and then use a fork to mix it with the other ingredients until it resembles course crumbs.

Blueberry Cheesecake Ice Cream

I picked three pounds of blueberries today!  Here is my latest experiment.

Blueberry Cheesecake Ice Cream

This ice cream recipe is delicious and also can work with raspberries or strawberries!  There are three steps, but it is more simple than it looks.

Ingredients

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/2 cup water
• 1 1/4 cups fresh or frozen blueberries
• 1 tablespoon lemon juice
• 
  
• GRAHAM CRACKER MIXTURE:
• 2 1/4 cups graham cracker crumbs
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter, melted
• 
  
• ICE CREAM:
• 1 1/2 cups sugar
• 1 (3.4 ounce) package instant cheesecake or vanilla pudding mix
• 1 quart heavy whipping cream
• 2 cups milk
• 2 teaspoons vanilla extract

There are basically three mixtures that will ultimately be layered like a lasagna.  

Directions

Blueberry Mixture: In a saucepan, combine sugar and cornstarch and gradually stir in water until smooth.  Stir in blueberries and lemon juice.  Bring to a boil, reduce heat, and simmer uncovered for 5 minutes or until slightly thickened, stirring occasionally.  Refrigerate until chilled.

Graham Cracker Crust: In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in.x 1-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until lightly browned. Cool completely on a wire rack.

Cheesecake Ice Cream: In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).

Crumble the graham cracker mixture.  In a large container layer the ice cream, graham cracker, and blueberry mixture three times.  Freeze for several hours.

Blueberries are in season!

I found a blueberry farm close to home and took home 2 1/2 pounds for 6.35!  Throughout the season I am going to chronicle my use of blueberries.  Feel free to post your own blueberry ideas.


The recipes in this article came from allrecipes.com.  I have used this site almost daily for the last two and a half years and highly recommend it.  


1) Blueberry Crumb Pie


This is your ordinary blueberry pie on the bottom with crisp topping on top!  It is easy to make and cinnamon gives it a delicious twist.

Blueberry Crumb Pie 

Ingredients

• 1 (9 inch) unbaked pie crust
• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 2 teaspoons grated lemon zest
• 1 tablespoon lemon juice
• 5 cups fresh or frozen blueberries
•  
• 2/3 cup packed brown sugar
• 3/4 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 6 tablespoons butter

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
3. In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
4. Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

Myapron Recommendation: The only change I made was I added a tsp of cornstarch to the flour, sugar, lemon juice mixture because some of the reviews noted that it was a little runny.  Also, I omitted the lemon zest because I did not have a lemon to zest and I will omit it again because when I did put it in, it made the pie too "lemony."  This pie was delicious and went over well when I brought to a dinner.  

Latte

If you are a latte lover like I am, you will enjoy this tip that will allow you to easily and inexpensively make lattes at home!



Apron Story:

Recently I was researching milk frothers when my husband and I found one in a kitchen store.  My husband noticed the similarities between this frother and my french press at home and an idea was born!



Recipe:

Prepare espresso or strong coffee.  Warm milk in the microwave for about one minute and then pour into french press.  Pump the french press about twenty or thirty times or until the milk looks frothy.  Pour the milk into the cup, using a spoon to hold off the foam from entering the cup.  Spoon foam on top and enjoy!

Homemade Pizza

Making your own pizza is cheaper than takeout, better than frozen pizza, and customizable.  


Apron Story:

My husband and I have enjoyed the tradition of making homemade pizza on Sunday evenings for about two years and have tried several different pizza crusts and combos.  Since my husband is an extreme meat fanatic who lives by the montra "the more animals, the better" and I am a vegetable junkie, it reduces the conflict.

Recipe:

Fleischmann's Pizza Yeast works great and includes a recipe for the crust.  I make a few small changes to the recipe.

Ingredients:

2-3 cups of flour, divided 1 cup water (120-130 degrees)

1 envelope Fleischmann's Pizza Yeast or Regular Yeast 3 tablespoons oil

1 1/2 teaspoons sugar Pizza sauce, cheese, toppings

3/4 teaspoon salt

Preheat oven to 425 degrees.  Combine one cup flour, one packet of yeast, salt, and sugar.  Heat the water in a pan on the stove.  Use a thermometer to ensure that the water is between 120-130 degrees fahrenheit.  When the water has reached a temperature in that range, add water with vegetable oil to the mixture and mix for about a minute.  Gradually add one to two cups of flour to the mixture.  Continue to add flour until the dough reaches a soft, kneadable consistency.  Knead the dough for four minutes on a lightly floured surface.  Use a rolling pin to roll out dough on a pizza pan (preferrably a pizza stone).  Add sauce and toppings.  Bake in the oven at 425 degrees for 15 to 20 minutes or until browned.