Last weekend I tinkered with a jam recipe and came up with what I now call East Meets West. Foraged blueberries from Shohola, PA and foraged Meyer lemons from San Jose, CA. I increased the lemon juice and zest components and worried that it might be too lemon-y (and not blueberry-y enough) but Michael assures me this is not the case.
2.25 cups blueberries
3 tsp. grated Meyer lemon rind, 1/2 c. Meyer lemon juice
3.25 c. sugar
Combine all of the above and bring to a rolling boil over high heat, stirring frequently. Stir in 1 envelope liquid pectin (this might not be necessary since lemons have a lot of pectin; I'll try skipping it next time) then bring back to a rolling boil. Continue to stir and let boil for 1 minute, then remove from heat.
Ladle into jars, leaving 1/4 inch head space.
Cover and process in a boiling water bath for 15 minutes. This made 6 x 1/2 pints.
If you try this with regular lemons, reduce zest to 2 tsp. and juice to 1/3 c. Meyer lemon juice is sweeter and its zest is less bitter than that of regular lemons, so the larger quantities work. Either way, it's a winner!
Lemon & blueberries are the perfect flavor combo - and I love the way you've combined the miracle of time travel (last summer's berries, last month's lemons) and actual travel, in this bicoastal inspiration...
ReplyDeleteSounds delicious! I still have some of last year's blueberries in the freezer, but alas, no Meyer lemons.
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