Facing a bumper crop of blueberries in my front yard, I'm already making a record number of jars of jam this summer. I've made 30 jars of jam and put up 16 pints of berries in a light syrup with brandy. From the amount I'm picking daily, it looks like I'll be putting up at least that much more, or possibly two times that amount. I'm looking for ideas for variations (spices, citrus peels, types of liquor, etc.) to use for hot packed whole berries in syrup, too. Thank you. ;o)
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.