Pie by the spoonful! It's like spreadable blueberry pie in a jar. It tastes like a spoonful of summer. Each spoonful pulls your senses to the most glorious blueberry patch during the height of the blueberry season. Children love it, and so do adults. We could have called these preserves, "Maine in a bottle."
Fat-Free, Saturated Fat-Free, Cholesterol-Free, and Sodium-Free
Pairs well with Casalone Mariposa Brachetto, Malbec, Champagne, German LH, Petite Syrah, a smoky Merlot, Zinfandel, Muscat, Asti Spumante, and Italian sweet sparkling
Suggestions for Uses
Mix blueberry jam into beef gravy for Sunday night's British roast
Add it to your tenderloin and wrap it in bacon
Oatmeal thumbprint cookies
Spoon some over pancakes or waffles
Add a dollop of it to a pan sauce for any beef, game, lamb, or duck. Melt it in a saucepan over low heat and add a tad of champagne vinegar for a bit of tartness to balance the sweetness before spooning it over top of a seared sliced duck breast.
Stir it into some warm oatmeal for breakfast
Roasted fruits and mascarpone: Take some fruits such as berries, peaches, or rhubarb (pre-cook the rhubarb) and place them in a baking dish. Whisk 4-5 tablespoons of mascarpone with 1-2 tbsp of 35% cream (use more mascarpone than cream. The mixture should not be liquid). Spread on top of the fruits and bake/roast in the oven for 12-15 minutes. Then top your dish with the jam.
Mix into your crumb bars, cream cheese bars, cake bars, muffins, and coffee cake
On top of cheesecake
Add to smoothies or milkshakes
Top vanilla ice cream as a sauce
Baked it in tart shell
Add to cakes between-layers filling
Eaton Mess or strawberry fool (instead of the strawberries)
Layer in ice cream parfait, yogurts, or banana split
Add a layer of jam to breakfast corn muffins: fill muffin cups halfway, add a dollop of jam, then the rest of the batter.
Mix a tablespoon with red wine vinegar for a light and fruity salad dressing