Mix in a medium saucepan: 2 cups fresh or frozen blueberries, juice and zest of one lemon, 1/4 cup granulated sugar and 1 tablespoon potato starch*
Bring to boil, let boil for 2 minutes while stirring, you will see it thicken. Remove from heat, let cool. Store, covered, in the refrigerator for use as jam, compote or pie filling. Use within 2-3 days.
* Yes, potato starch. I keep it on hand for gluten free baking and sauces and have fallen in love with it. It is so easy to use and does not leave a grainy texture or off flavor in anything. If you don’t like using starches, you could add a tablespoon or two of fresh or frozen cranberries to make it gel, however you may need to add more sugar to compensate for the extra tartness of the cranberries.
SpoonGood Fast Fact: The State of Georgia is now the #1 producer of Blueberries in the United States! They are easy to grow and very healthy~plant some in your garden!
Check out this link for growing blueberries:
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