My coworker took a trip a few hours south of here where the land is rolling and the weather is warmer. She makes an annual trip southward to pick up berries and was kind enough to pick up 10 pounds. You read that correctly, 10 pounds of fresh blueberries. Unlike the store version of the violet treats that are just sweet, the fresh berries are sweet and tart with some herbiness to them, almost a basil taste.
The first night we got the berries we at them by the handful, literally. We just stood over the box in our kitchen and took as much as we could grab and stuffed our mouths. It was glorious, and was repeated several times. But beyond enjoy the blueberries in their raw form, we also put some up. We then froze a gallon of them. My wife made a jar of blueberry syrup with them, and I, of course, canned some.
What you’ll need:
- A generous coworker or a supply of 4 cups of fresh berries
- 1 cup of sugar
- 1/8 cup bottled lemon juice
What to do:
- Put the berries in a wide-mouth quart jar. Pour in the sugar. Smash (this is the best part) until at least 51 percent of the berries are broken.
- Set the covered jar in the fridge and wait for 12 to 24 hours
- Pour the contents of the jar into a pot and cook down until you hit your desired consistency (for me that took about 10 minutes over a medium-high heat)
- Take off heat, put lemon juice in mixture and stir
- Pour into jars and water bath process them for 10 minutes, then turn off heat and let the jars sit in the water for five minutes (how-to-can)
- Remove and let sit for 24 hours, check seals, enjoy!