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.

And these blueberries are healthy for you also.

Recipe for blueberry griddlecakes

2 cups of flour, 2  teaspoons baking powder, 1/2 tsp of baking soda, 1/2 tsp of salt, 1 1/2 cups of sour milk, buttermilk or regular milk, 1 egg, 3 tablespoons of melted butter, 1 heaping cup of wild low bush organic blueberries. I don’t think you can ever have too many blueberries in a pancake.

Mix egg and milk together and gradually add flour and other dry ingredients mixing thoroughly. Add blueberries last and cook on a hot griddle until brown. Add maple syrup when they are cooked.