Two weeks ago, on a sunny day we went blueberry picking. It was so nice and I wanted to post about that ever since, but somehow I didn’t manage until now. A few days ago, I made blueberry pancakes, ate them with some blueberry sauce and thought that it would be a shame not to share this wonderful recipe.
I don’t know about you but I love picking things: berries, other fruit, herbs, flowers. It feels so nice to be out there on the field or in the woods, in silence, enjoying whatever the nature offers you. And after picking stuff, I love finding ways of cooking, baking or preserving it.
We are lucky enough to have blueberries fields not far away from us: two places where the blueberries grow wild and you can pick them without paying anything and this huge plantation where you have to pay but where picking is so much easier and the fruit larger and sweeter. Until this year we only went wild blueberry picking but to go to this plantation was actually so much nicer. One doesn’t have to search for the berries, the children can eat as much as they can without me worrying about the fox tapeworm and the berries are not sprayed with chemicals, so I don’t have to worry about that either.
In about 2-3 hours we had about 10 kg blueberries and probably eaten 1 kg directly from the bush. And the children, especially my girl, loved it. She sat down as soon as we got there and picked and picked and picked. The whole time. My boy picked for about half an hour, ate a lot and then started chasing a dog around the place. Made me think of men being hunters and women gatherers. 🙂
And what did we do with the berries except eating them as they were. Well, first of all, we froze a lot so that we can enjoy them as they are for a longer time. Otherwise I made blueberry sauce and blueberry jam, canned blueberries for pie fillings, made a blueberry-balsamic vinegar, ice cream and blueberry lemon curd. With the curd I made some gorgeous little pies with meringue on top and I filled a cake with it. Then came blueberry pancakes and mini pancake muffins. A lot!! And everything tasted great!
Hopefully I manage to post some of these recipes before the blueberries are gone. Otherwise, well, there is always next year. 🙂 Or frozen berries.
Source: Kleiner Kuriositätenladen
Serves: about 6 cups (3 jars a 500 ml)
- 1 kg/ 2.2 pounds blueberries
- 500 g/ 1.1 pounds sugar
- 1 ½ tablespoons corn starch
- 1 organic lemon, juice and zest
- Mix the blueberries and the sugar in a large non-reactive bowl. Mash the berries with a potato masher a little bit to help them release some juice and leave them stand over night.
- Sterilize the jars.
- Take some of the juice and place it in a small bowl. Add the corn starch and mix well until you have a paste.
- Place the berries in a larger pan, add the lemon juice and zest and bring everything to a boil. As soon as it starts to boil, add the corn starch paste and mix very well to avoid clumps. Lower the heat and let cook for about 10 minutes.
- Pour the sauce into the sterilized jars, leaving 1 cm/ 0.4 inches free. Place the lids on the jars and leave to cool. Store in the cellar or dark, cool place.