Blueberries in February…?

Raw Blueberrry JamAm I the only one who has been baffled by the mass quantities of cheap blueberries available in the middle of winter? A little poking around the internet tells me that they are apparently from Chile, which has turned into a mega producer and exporter of the little blue fruit. I suppose I should be suspicious of this new “global market” we’re living in and be cautious of what effect purchasing this product has on our planet… but I really love blueberries…. and they’re so cheap… and sooo goooooddddd……

These days when I am presented with a quantity of cheap blueberries, they wind up in my morning juice. Not only are they sweet and incredibly flavorful, they have more antioxidants than any other food on the planet – what better way to start your day? Still, I can’t help but wonder what other creative applications I can use on these amazing little berries. Being a lover of jam, I was thinking I could make some, but the amount of sugar one has to use to make jam is not really bootcamp-friendly. Besides, it’s so easy to just throw blueberries in a pot with sugar – what about keeping them raw? What about butter??? Ooooo!

So here’s what I did. I took a half-pint of blueberries and a half-pint of blackberries and emptied them into my food processor. I did some digging around my cabinets and found some coconut sugar I got from Whole Foods a month ago – it’s a natural sugar (i.e. not processed), so it’s super good for you. I put a tablespoon in. You can substitute maple sugar or sugar in the raw or just some white sugar if you’re not terribly concerned. I then added in two tablespoons of organic raw agave nectar. Why? Because I had it leftover from when I made fresh ginger ale last week. Honey would be perfectly fine as well. Then, a pinch of salt, a drop of vanilla, and I needed some citrus… hmmm…  oh, I’ll steal one of these fresh oranges from my roommate. I squeezed half of it in. But now we need something to thicken this concoction that is not flour or cornstarch or anything super processed. I did some digging around and came up with the answer: ground chia seed. It’s an incredible natural thickener. And more importantly I had it in my kitchen. 1 tablespoon in the work bowl. Grind it all up in the food processor until smooth, put it in a bowl, and refrigerate for 1 hour. Voila, raw berry jam. Not at thick as a real jam, but the flavor is crazy fresh and intense, and as you can see from the pic, it sits beautifully on toast. Here it is in list form:

  • 1 pint of fresh blueberries (or a mixture of blue and blackberries)
  • 1 tbsp coconut sugar (or any raw, unprocessed sugar like maple or stevia)
  • 2 tbsp organic raw agave syrup (or honey)
  • 1 drop vanilla
  • 1 small pinch of salt
  • the juice of 1/2 an orange
  • 2 tbsp ground chia seed

–Process all ingredients until smooth. Refrigerate for 1 hour. Done.

Now you could stop here, but I looove me some compound butter, so I did that too. Take 1/2 stick of room temperature butter and mash in about 2 tablespoons of the jam. Form the mixture either into a ball or a log or whatever you want and refrigerate it for at least 2 hours. Now you have this wonderfully colorful butter to spread on toasts, muffins, croissants, your body – whatever you like! If you want to double or triple the recipe, I would recommend using a hand mixer or kitchen aid to whip it together really well.

If you just can’t get enough blueberry,  check out these other fantastic recipes from my blog:

Blueberry Coffeecake Muffins
Blueberry Pie
Mixed Berry Salsa
Maple Vanilla Fruit Salad
Crust Knots (if you decide to make pie)

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