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If you had a quart of blueberries in light syrup, canned at home shortly after picking, how would you use them? Thanks so much everyone. ;o)

I have five or six jars left from last summer, with this year's berries coming in really early, with what seems to be a bumper crop. These are small, somewhat tart berries, as close I've ever seen to a wild berry in a cultivated bush. Yes, I know, the rest of the world should have my problems . . . . . ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked about 5 years ago
6 answers 2379 views
7b500f1f 3219 4d49 8161 e2fc340b2798  flower bee
added about 5 years ago

Something I've done in the past is to strain the fruit from the syrup and boil a breakfast porridge in it. If the liquid is not enough, add a little whey. Stir in a little cream in the end and top with the berries.

671b6c39 4898 435f 92c5 89cd9b925088  img 3788
added about 5 years ago

would they be sweet enough for a blueberry pie or cobbler if you added sugar to the dough? how about an English summer pudding, using mostly blueberries and a few raspberries... It would turn out an interesting blue color!

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
added about 5 years ago

A blueberry and lavender syrup to pour over ice cream or pound cake! Halibut is fresh here now, and blueberries work well with halibut. The tartness of your berries would make a wonderful sauce, maybe adding some pepper and lemon juice. Or a blueberry chutney -

This recipe developed by Chef Greg Higgins of Portland.

4 cups Oregon blueberries
1 large yellow onion, finely chopped
¼-cup white wine vinegar
¼-cup sugar
¼-cup raisins
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
2 tablespoons Madras curry powder
½-teaspoon salt
3 tablespoons chopped fresh mint
In a medium non-corrosive saucepan, combine all chutney ingredients, except mint, and bring to a low boil over medium heat. Reduce heat and cook gently until onions are tender and chutney has thickened, 25-30 minutes. Stir often to avoid scorching. Remove from heat and allow to cool before adding mint. Also serve as sauce on grilled salmon, poultry, pork or Ahi tuna.


549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added about 5 years ago

You could pour them over pancakes, mix into plain yogurt, mix into oatmeal for some delicious breakfasts and pour them over a plain almond cake for a dessert.

0236a64a 6089 48f7 8ce6 5b790ad33fd9  0605111238
added about 5 years ago

Frozen Yogurt! Or i'd think of having two separate ingredients, berries and the start of an awesome fruit syrup. Naturally my brain goes to blueberry multigrain pancakes (I may have done that with some of my "gotta use 'em up" berries in syrup last year, actually).

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

If you can use them in cake, I would suggest a blueberry cornmeal cake. I like adding a touch of thyme if I have it around. Here's one recipe:


I agree with others too re turning it into a sweeter syrup for yogurt or ice cream

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