ChefDave Blueberries are so good, with their deep dark purplish blue color, and their intense flavor profile really started my creativity rolling. Turn those tasty blueberries into jam, put them into dessert fillings and breakfast toppings. So where do you start? I found that using a good quality frozen blueberries works even better than fresh, “say what!” Yes use frozen, they produce darker, more intense flavor profile, then fresh, so use fresh for garnishing and the frozen for fillings and speads. Why did I use Riesling Wine in the jam? This is my great secret to building the profile, adds just a small amount of acidity and giving slight sweetness to berries. I also found by adding a couple of tablespoons of Basil to the jam adds a bit of savory touch to the jam’s profile. Finding the right pectin is also important too, use a high quality classic pectin like Ball Classic Pectin, this works great every time.
Be a little crazy and add some ingredients that will complement the jam’s profile, if my chilies was ready, i would add one chile minced fine just for a little extra zip to the taste. Let your creatively flow, make cakes and fill centers with blueberry jam. For breakfast make some Æbleskiver (Danish doughnut shaped pancake) filled with blueberry Riesling jam and dust it with powdered sugar.
Making a small batch of jam, this will take under one hour to make, remember before you start the project to put jars and rim collars in dishwasher and sanitize on highest temperature setting. Caution you might eat a whole jar before it cools down it’s that good.
Have some fun, and JAM OUT WITH ME? Chef Dave.
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