When it's northwest blueberry time (warm days/cool nights make the best berries), I'm likely to make some fresh, quick blueberry jam for toast. For years, I've filled freezer bags or containers full of these berries and kept them until blueberry season (not the Chilean season) begins again. (Store frozen and unwashed; rinse just before using them.) I'm able to make great muffins, pancakes, or top my yogurt all year long without resorting to Fed Ex fruit. Regular readers know my drill. This year, I went for a beautiful blueberry topping (similar to the jam or conserve of other years) for that ice cream, but paired it with a bit of lemon to offset the sweetness of the blueberries.
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| A bloom bursting on beautiful blueberries! |
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