We Specialize in
Wild Blueberries
Pick or buy fresh wild blueberries at our farm.
Delicious Blueberry Tarts
RECIPES
No-Cook
Blueberry Jam
From the Kraft Canada Inc.'s Certo Pectins pamphlet.
Yield: 6 cups
Prep time 15 minutes
3 cups crushed blueberries (about 2½ pints)
1 Tbsp. lemon juice
5¼ cups sugar
¾ cup water
1 box Certo Fruit Pectin Crystals
- Measure
prepared fruit into a large bowl. Add lemon juice.
- Add sugar to fruit and mix well. Let stand 10 minutes.
- Combine
water and fruit pectin crystals in a small saucepan. Bring to a boil
and boil 1 minute, stirring constantly.
- Stir pectin
into fruit mixture and continue to stir for 3 minutes until most of
the sugar is dissolved.
- Pour into
clean jars or plastic containers. Cover with tight lids and let stand
at room temperature until set (up to 24 hours).
- Store in freezer. If used within 3 weeks jam may be stored in the refrigerator.
Blueberry
Lemon Yogurt
Recipe provided by The Ontario
Berry Growers Association.
1 cup fresh Ontario blueberries
1/2 cup plain yogurt
3/4 cup milk
1 Tbsp. sugar
1 tsp. grated lemon peel
Place all ingredients in an electric blender. Blend for 1 minute until smooth and creamy. Serve in tall glasses.
Mrs. Hollenbach's
Open Blueberry Pie
This pie recipe was adapted from the recipe given
to us by one of the first blueberry customers to visit our farm, Mrs.
Hollenbach.
This pie has been requested many times by friends and family. It has a unique fresh berry flavour compared to pies with baked fillings.
Prepare a 9 inch baked pie shell.
Measure 4 cups fresh or frozen berries. Measure frozen berries while they are still frozen.
Add 1 cup of the pre-measured berries to a medium saucepan along with the following ingredients:
2/3 to 3/4 cup sugar
3 Tbsp. cornstarch (4 rounded Tbsp. if using frozen berries)
Dash of salt
1 cup of water
1/4 tsp. cinnamon
1 tsp. lemon juice
Cook and stir the mixture in the saucepan over medium heat until it comes to a boil. Cook, stirring continuously until the mixture is thick and glossy. Remove from heat and stir in 1 tsp. butter until it is melted. Quickly add the remaining 3 cups of uncooked berries. Pour into the prepared pie shell. Cool. Serve with whipped topping or ice cream.
For additional recipes check the Foodland Ontario Website.