Blueberry Season

pieI honestly do not think that my July would be complete without a blueberry experience!

We have eight blueberry bushes that are about 5 years old.  They produce maybe a pint total right now, which never even make in through the door.  The kids “help” with the blueberry bushes, which translates into them eating them straight off the bush.  This next winter I believe we are going to go pick up some full grown bushes.  We figure they will pay for themselves within a year or two.

Since we could not pick enough on our property we did the next best thing and go to a local pick your own farm.  We picked a little over 5 pounds of berries, which later that night became 1 gluten-free blueberry pie and nine 4oz jars of blueberry preserves.

The recipe I used for the preserves is:

  • .8oz of pectin (this is less pectin than most recipes. It was all I had, if you use more pectin you do not have to let it boil as long)
  • 4 cups of sugar
  • 1/3 cup lemon juice
  • 10 cups blueberries
  • 1 tbs butter

I processed the berries in a food processor. (It is just as easy to mash them in the pot, but I was feeling lazy) Put the berries in my stock pot with pectin, brought to a rolling boil for about a minute.  Then I added the rest of the ingredients, brought them to a boil and let them boil for about 10 minutes, stirring constantly. The jam passed the plate jell test, (which is putting a spoon full of jam on a cool plate, letting the hot jam cool, and run your finger through it.  If it does not run back together it is jelled and ready to can.)

I processed them in a water bath canner for 10 minutes.

It turned out wonderfully.  It was thick and sweet, but still had the tartness on the back of the tongue that I love about blueberries.

I baked a gluten free blueberry pie at the same time.  The recipe for that is:

Preheat oven to 350 degrees F

Pie Crust:

  • 2 1/4 cups all purpose gluten free flour (I use Better Batter)
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup confectioners sugar
  • 10 tbs frozen butter, grated
  • 1/2 cup ice cold water

Mix all the dry ingredients in a bowl and grate the butter on top.  Slowly mix together, then add the water.  Mix it as little as possible.  Separate into two balls and put in the fridge until you are ready for it.

The Blueberry Pie filling;

  • 5 cups blueberries.  ( I prefer fresh, but frozen work well too)
  • 3/4 cup sugar
  • 1/4 cup potato flour, or corn starch
  • 2 tbs lemon juice
  • 1/2 tsp salt
  • 1 egg

Mix everything together and set aside.

Roll out one ball of pie crust, put it in a pie pan sprayed with cooking spray.  Add the blueberry filling and then roll out the other crust and top.  Cut slits in the top. Place pie pan on top of cookie sheet with sides.  (The pie will boil over, I have only managed to not do that once!)  Bake for 60 minutes or until crust starts to turn golden brown.  Egg wash the top with a mix of 1 egg beaten, and tbs sugar. Bake about another 10 minutes.  Allow to cool completely then serve.  It should set up wonderfully and not be too runny.

Enjoy your blueberries and let me know how everything turns out. I would love to hear how it worked in your kitchen.

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