Saturday, August 21, 2010
Blueberry season seems to be going on and on this year. I got a huge thing of bargain blueberries about a month ago, and I'm still seeing blueberry bargains at the store, so I thought I'd better post a couple of blueberry recipes before it's too late.
First, a blueberry-banana jam. Though you might not think it, bananas are high in pectin which helps this jam gel nicely (blueberries seem to have less pectin than black and raspberries). Starting the jam the night before and letting it rest overnight means you'll heat up the kitchen a lot less than you would if you cooked it all at once.
Following that, a recipe for blueberry muffins. Rachael thought these weren't sweet enough and I thought they were just right: if you like your muffins to taste like cupcakes, feel free to add half-again as much sugar.
makes 6-7 1/2 pints
1 small lemon, halved and thinly sliced, pips tied in a cheesecloth bag along with
3 bananas, sliced (200g)
Simmer the lemon slices and the little bag of pips and cloves in the water till the lemon's tender. Add it to all the remaining ingredients in a big pot, bring to the boil (stirring frequently so the stuff at the bottom doesn't stick) and cook till the sugar's dissolved. Take off the heat and cover, and let rest overnight.
The next day bring it back to the boil and cook for about five minutes, till it's turned to jam (it should be 221 or 222ºF). Pack into jars and boiling-water-bathe for five minutes.
Blueberry Spelt Muffins
makes 12 muffins
325g whole spelt flour
2t baking powder
1/2t baking soda
2t powdered ginger
1/2C soy yogurt
1C soy or other milk
1/3C oil, your choice
Heat the oven to 425ºF and prepare your muffin tins (grease or line with cupcake papers). Whisk the dry ingredients together in a biggish bowl and the wet ingredients in a smaller bowl, then combine them along with the blueberries. Mix just till it looks like nice batter, then fill your muffin tins and bake for about 20 minutes.