We may have gone a little overboard on our first trip to the U-Pick event at Jubilee Orchards – as in, six pounds overboard. When your summer blueberry cup runneth over, the easiest thing to do is to make some pantry staples you can use in a multitude of recipes.
To kick off our collection of recipes featuring these gorgeous Jubilee Blues, we made up a double batch of blueberry syrup and used the pulp to make a blueberry jam. Check back every day this week to see how we use both to make breakfast, lunch, dinner, and a cocktail or two!
Yield: 16oz which is A LOT of syrup, but worth having extras
2 Pints Jubilee Blues blueberries
1 Cup light brown sugar
1 Cup granulated sugar
1 Cup water
4 Tablespoons cornstarch
Directions: Combine blueberries, both kinds of sugar, and water in a heavy saucepan and heat to a low boil over medium-high heat. Reduce heat to low and let simmer 5-7 minutes, then whisk in cornstarch one tablespoon at a time. Use the back of a wooden spoon to gently mash the blueberries as they cook. Continue to simmer until sauce gets nice and thick, then remove from heat.
Let sauce cool 20-30 minutes. Place a small colander with slightly large holes over a four cup or larger measuring cup. Working in small batches, ladle the blueberry mixture into the colander and work the contents through with a wooden spoon. Transfer remaining pulp to a separate glass bowl. Once complete, pour syrup from the measuring cup to a glass bottle with a swing top or tight-fitting lid and store in refrigerator until use.
Remember all that pulp we transferred to our glass bowl when we were straining our syrup? That’s now our blueberry jam. Simply add a tablespoon or two of the syrup and mix in with the discarded pulp and you have yourself a delicious taste of summertime you can eat straight out of the jar. It’s that easy friends.