OK, so it's not a jam recipe...but they're coming. I'm just getting warmed up. Besides, I was all set to post a few recipes and now the peaches are in! Things are moving fast this summer.
Anyway, blueberries are in season in Northern Michigan and the Northern U.S. so I thought this might be helpful.
You'll be tempted to just toss your blueberries in a bag and freeze them. Don't do it! They may become squished and you'll just have a mess on your hands when you thaw them out.
De-stem and rinse the blueberries. Don’t do this until you are ready to freeze them or use them. Blueberries have a natural coating on them that helps them to last longer. Once you rinse them, the coating is removed hastening the ripening process and shortening their shelf-life.
After you have them rinsed, spread them out on a paper towel to dry.
Lay another paper towel over the top and gently blot them to absorb any water that may be on the top.
You can also gently roll them over a little to dry them as much as possible all the way around. If you leave the paper towel under them and on top, they will air dry in 20-30 minutes.
Once they are dry, lay them in a single layer on a cookie sheet and place it in the freezer.
In an hour or so, check to see if they are frozen. They’ll feel like little marbles. Once frozen you can place them in a freezer bag, squeeze out any excess air and put them back in the freezer. Now you’ll have blueberries for future use…..like in the dead of winter when you wish you had fresh fruit. It’s not quite as good, but it’s a close second!
If you want to thaw them, I recommend thawing the blueberries in the fridge.
I hope you found this post informative.
Soon...blueberry jam! It will be delicious!
Thanks for reading.