Checking the seal

INGREDIENTS

- 10 pounds of frozen organic wild Maine gourmet “sourtop” blueberries.

- 5 pounds of (organic) sugar. One half the weight of the fruit in sugar with no pectin. We sometimes use sucanat instead.

- 1 lemon, juiced.

INSTRUCTIONS

Cook the frozen blueberries stirring frequently and adding no water.

When the blueberries are well heated but not yet boiling add sugar and stir till smooth.

Add the juice from a lemon.

Freeze a few small dishes to test readiness of blueberry jam which is signaled by it’s not running when splashed on the saucer.

If the cooking is sufficient the jam will gel properly.

Enjoy.

Blueberry crumble recipe starts with the best blueberries.

Blueberry Crumble Recipe for Organicblueberry.com frozen blueberries.

3 cups of blueberries

1/2 cup sugar          we have substituted sucanat here or organic sugar

3/4 cup flour

1/3 cup of butter approximately 3/4 stick

juice of 1 lemon   (optional)

1/4 teaspoon of cinnamon

1/2 teaspoon of salt

Put blueberries in buttered baking dish and add a dusting of sugar and the juice of a lemon.

Mix the remaining sugar, flour, cinnamon, salt and butter into a crumble (cuisinart does this easily), then sprinkle over blueberries.

Bake in a moderate oven, 350 degrees, about 40 minutes. Serve with heavy cream, whipped cream or vanilla ice cream. Serves 6. Adapted from Marjorie Mosser Good Maine Food 1974. We reduced sugar from 2/3 to 1/2 cup.