The Blueberry Season has arrived …
Feel free to print a copy of the recipe:
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There are lots of lovely, local blueberries available just now thanks to the generosity of the Thomson Family and if you pop down to Ashgrove Mill to pick some, you could help some of our local charities at the same time.
Blueberry Smoothie
Ingredients
-
175g blueberries
- 1 small banana, sliced
- 1tbs natural or Greek yoghurt
- 100ml apple juice, chilled
- 3-4 mint leaves, optional,
- plus extra to garnish
Method
Just put all the ingredients in a blender and blitz until smooth. Add a splash of water if it seems too thick.
Pour into a tall glass & garnish with a sprig of mint, if you like.
Replace the yoghurt with a dairy- free alternative to make it vegan.
You can always substitute the apple juice with ordinary milk, almond milk, coconut milk or white grape juice.
Blueberry Jam
Ingredients
- 800g blueberries, washed
- 500g granulated sugar
- 1 large lemon, juiced
Method
Put a small plate in the fridge for testing that your jam is set later on. Sterilise 2 clean 500ml jars so that they are ready to use.
Put the blueberries, sugar & lemon juice in a large heavy- based pan over a medium heat until the sugar has melted.
Bring to the boil, then reduce to a simmer & cook for 30 minutes.
Test the jam is set by placing a teaspoonful onto the cooled plate & put in the fridge for 3 minutes. If the jam forms a skin and ripples when you push it with your finger, it is ready.
If not, return to the heat for 5 more minutes, then repeat the test. Do this until you reach setting point.
Leave the jam to sit for 10 minutes, then ladle into the warm, sterilised jars & seal the lids on top.
Leave to cool completely.
This will keep for 6 months in a cool, dry place or two weeks once opened in the fridge.
Feel free to print a copy of the recipe:
Print
The Blueberry Season has arrived …
There are lots of lovely, local blueberries available just now thanks to the generosity of the Thomson Family and if you pop down to Ashgrove Mill to pick some, you could help some of our local charities at the same time.
Blueberry Smoothie
Ingredients
-
175g blueberries
- 1 small banana, sliced
- 1tbs natural or Greek yoghurt
- 100ml apple juice, chilled
- 3-4 mint leaves, optional,
- plus extra to garnish
Method
Just put all the ingredients in a blender and blitz until smooth. Add a splash of water if it seems too thick.
Pour into a tall glass & garnish with a sprig of mint, if you like.
Replace the yoghurt with a dairy- free alternative to make it vegan.
You can always substitute the apple juice with ordinary milk, almond milk, coconut milk or white grape juice.
Blueberry Jam
Ingredients
- 800g blueberries, washed
- 500g granulated sugar
- 1 large lemon, juiced
Method
Put a small plate in the fridge for testing that your jam is set later on. Sterilise 2 clean 500ml jars so that they are ready to use.
Put the blueberries, sugar & lemon juice in a large heavy- based pan over a medium heat until the sugar has melted.
Bring to the boil, then reduce to a simmer & cook for 30 minutes.
Test the jam is set by placing a teaspoonful onto the cooled plate & put in the fridge for 3 minutes. If the jam forms a skin and ripples when you push it with your finger, it is ready.
If not, return to the heat for 5 more minutes, then repeat the test. Do this until you reach setting point.
Leave the jam to sit for 10 minutes, then ladle into the warm, sterilised jars & seal the lids on top.
Leave to cool completely.
This will keep for 6 months in a cool, dry place or two weeks once opened in the fridge.
