It's been a really busy morning!

[hippywife]

I bought a flat of blueberries at the farm market Friday. I spread one quart on a cookie sheet and froze them and put them in a ziplock for baking. One quart I just cooked for topping pancakes, ice cream, yogurt, etc. The remaining six quarts made all the low-sugar preserves above.

Still gotta make yogurt, muffins, cookies, and bread yet today. Don't know if I'll get to the bread or not. The rest has to be done for lunches this week.

[yellerpup]

1. Great photo!

Berries are so fine--powerhouse superfood and scrumptious! You pwn blueberries today!

[hippywife]

2. Thanx!

My husband loves, loves, loves blueberries more than any other fruit. So, he's getting lots of it, but he doesn't mind at all. Never tires of it, bananas or fresh pineapple. :hi:

[Tab]

3. Growing up, we went to Maine every Augest

And we'd take an afternoon and go through a section of woods that had zillions of blueberry bushes. Pick a bunch (and eat a bunch) and come home, wash them with water and sprinkle sugar on them.

Damn, they were good. I love a good blueberry.

[hippywife]

4. Sounds like you have some

really great memories of those days, Tab. I have yet to meet a berry I didn't love! :hi:

[lizerdbits]

5. Please send a jar to the following address

:P

I love making jam, but I usually make too much. I guess I need to give it away or use more. I messed up the blueberry jam I tried, it was so hard (boiled too long I guess) that I had to warm the jars to get it out and throw it away! :( Sort of the opposite of my first strawberry jam that I had to re boil since it didn't set up but then it was fine. Great lessons there, like follow the recipe. :)

If you're doing low sugar do you have to add pectin? I thought it was the sugar/pectin/acid ratio that caused jelling. I should give that a try, why ruin good fruit with too much sugar? Although I find my own jam not as sweet as store bought, I guess since my #1 ingredient is fruit and not corn syrup. :puke:

[hippywife]

6. I do use the

no sugar needed pectin. It gives you the option of adding no sugar or up to three cups which is the normal amount of sugar for regular jams. I did add three cups of sugar because it was too tart with no or very little sugar.

We've all had bloopers. The nice thing about the ones that don't set all the way is you can still use them, at least, for fruit toppings.

I did give away some of the half pint jars to my co-workers today, but the husband will eat blueberries til they run out his ears so the remaining jars will last us into the fall. :hi: