I look at Jam as a way to preserve summer in a jar 😛 Every summer my mom used to make mango jam at home. She did the same thing with strawberries last summer and now I am following her tradition with yet another awesome gift of God – blueberries.
2 pounds fresh blueberries
1 1/2 cups white sugar
1/8 cup lemon juice
That’s it. Wash blueberries and let them dry completely. No need to chop blueberries, they are so tender they break down easily once heated.
In a sauce pan, mix blueberries and sugar and mix it well till the mixture comes to a boil. You can reduce it further but I like it to keep it at this consistency. This is also call ‘blueberry compote’ and can be used as blueberry spread for bread, syrup for pancakes or yogurt, combinations are endless!
Once the mixture cools down, add lemon juice and keep it in a glass jar in your refrigerator.
Blueberry Jam In Progress – Finally the reward with greek yogurt and blueberry smoothie!
A must watch episode if you like blueberries in your cereals, bagels or muffins –
Everyone loves oatmeal right? I mean the flavored ones.. I had a bunch of plain oatmeal packets stacked in my pantry and I used to wonder there has to be a better way of having original/old fashioned oatmeal. I saw this recipe by Ina Garten on Food network and I was so happy to discover my new favorite snack – “Granola Bars”. They look like just out of wrapper – healthy and delicious 🙂 Here is a slight modified version of the original recipe –
5-6 packets of old-fashioned instant oatmeal
1 cup sliced walnuts (or almonds if you like)
1 cup shredded coconut
4 tablespoons unsalted butter
2/3 cup honey
1/4 cup sugar (or brown sugar)
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
1/2 cup chopped dates
1/2 cup chopped dried apricots
1/2 cup dried blueberries (or cranberries if you like)
Preheat the oven to 350 degrees F. You can use any flat surfaced baking dish and line it with a parchment paper. No need to butter it additionally.
Mix the oatmeal, walnuts, and coconut together on the baking dish and bake for 10 to 12 minutesuntil lightly browned. Stir it occasionally.
Place the butter, honey, sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture in a large mixing bowl. Add the dates, apricots, and cranberries and stir well.
Reduce the oven temperature to 300 degrees F.
Pour the mixture into the prepared pan. lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 1 to 2 hours before cutting into squares.
The yummy healthy granola bars are ready to eat!
Sending this to Breakfast Club – More than Tea & Toast hosted by Ruth’s Deliciously Dairy Free