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Epicurious

Blues and Bay

Season: late July to September. This recipe, applying the oven method, can be used for preserving the many members of the Vaccinium family, which include the cultivated blueberry as well as the wild huckleberry. The delicate, lemony nutmeg note of fresh bay complements their gentle flavor beautifully. Serve these fragrant berries for a breakfast treat with thick vanilla yogurt.

Recipe information

  • Yield

    makes three 16-ounce jars

Ingredients

3/4 cup superfine sugar
1/4 cup lemon juice
2 1/4 pounds blueberries or huckleberries
6 fresh bay leaves

Preparation

  1. Step 1

    Preheat the oven to 300°F.

    Step 2

    Start by making a fruit syrup: mix the sugar with 2 1/2 cups of water in a pan and bring slowly to a boil to dissolve the sugar. Remove from the heat, add the lemon juice, cover, and keep warm.

    Step 3

    Pick over the berries, removing any twiggy bits or leaves. Pack them firmly, without crushing, into warm, sterilized jars (see p. 152), sliding the bay leaves attractively around the sides of the jars.

    Step 4

    Bring the sugar syrup to a boil and pour over the berries, filling the jars to the brim. Cover with lids, but do not fasten the clips or put on the screw-bands (see p. 158). Put the jars, 2 inches apart, in the oven for 30 minutes.

    Step 5

    Carefully remove the jars, seal with screw-bands or clips immediately, and place on a wooden surface, newspaper, or folded cloth. Leave undisturbed until completely cool, and check the seal the following day (see p. 158). Use within 1 year.

The River Cottage Preserves Handbook by Pam Corbin. Pam Corbin has been making preserves for as long as she can remember, and for more than twenty years her passion has been her business. Pam and her husband, Hugh, moved to Devon where they bought an old pig farm and converted it into a small jam factory. Using only wholesome, seasonal ingredients, their products soon became firm favorites with jam-lovers the world over. Pam has now hung up her professional wooden spoon but continues to "jam" at home. She also works closely with the River Cottage team, making seasonal goodies using fruit, vegetables, herbs, and flowers from her own garden, and from the fields and hedgerows.
TagsCompoteCondimentBlueberryBerryFruitNut FreeGluten FreeDairy Free5 Ingredients or FewerPickle & PreserveCookbooks
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