Blueberry Jam

Blueberry Jam

4 ½ C blueberries

2 Tbsp.  lemon juice

7 C sugar

½ tsp.  butter

2 pouches Certo Fruit Pectin, liquid type (1 box)

Prepare a water bath canner, jars, and lids according to safe canning guidelines. I follow the Ball Blue Book guidelines. Wash, steam and lightly crush blueberries.  Measure exactly 4 1/2 C prepared blueberries into a large saucepot. Stir in lemon juice. Stir sugar into blueberries in the saucepot. Add butter. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam. Pour immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars in rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to a full rolling boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals according to safe canning guidelines.

Makes approximately 7-8 half pint jars.

Blueberry Crumble

Blueberry Crumble

Crust:

2 C oats

1/2 C. brown sugar

1/4 C. flour

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/2 C. butter, melted

Filling:

2 C. blueberries, frozen, not defrosted

1/2 C. sugar

1/4 C. flour

1 tsp. vanilla extract

Topping:

1 C. flour

1/2 C. brown sugar

1/2 tsp. cinnamon

1/4 C. butter

In a large mixing bowl for the crust, combine oats, brown sugar, flour, baking soda and cinnamon. Pour in melted butter and stir to combine well. Press into a 9 x 13 inch baking dish. Next make the filling in the same bowl, toss blueberries with sugar, and vanilla extract. Spread evenly over crust. In the same bowl combine flour, brown sugar and cinnamon. Cut in

butter with a pastry blender until crumbly. Sprinkle over the blueberries. Bake at 375 degrees for 30 minutes, until set and browned on top.

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Cranberry Blueberry Bread

Cranberry Blueberry Bread

2 C flour

1 C cranberries, frozen, do not defrost

1 C blueberries, frozen, do not defrost

1/2 C sugar

1/4 C sour cream

2 eggs

5 tablespoons butter, softened

1 1/2 tsp baking powder

Nonstick cooking spray

Preheat oven to 350. Spray a loaf pan with nonstick cooking spray and set aside. In a large bowl, cream together butter and sugar. Add egg and sour cream, combine thoroughly. Add the flour and baking powder, mix thoroughly. Slowly fold in both berries. Pour into prepared loaf pan. Bake 50-60 minutes or until done.



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