Wild blueberry with lemon from Mes Confitures: The Jams and Jellies of Christine Ferber by Christine Ferber

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate overnight.

  • cespitler on November 02, 2012

    Wow! I couldn't resist the 10lb box of blueberries at the market so it was definitely time to make jam. The addition of lemon brightens up the jam beautifully. It tastes like summer (versus the wintery tones of the blueberry butter with cinnamon and nutmeg I also made that I think I'll use with a linzer dough). This lemony jam would be great as a layer in a lemon cake or plain on toast. This is a two-day process, but overall doesn't take that much active time.

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