No.191
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Wild Blueberry Preserves

Wild blueberries–dark, mysterious little glistening gems, precious and sweet–dare I say, perfect for easy Wild Blueberry Preserves, a simple jewel from the Bijouxs kitchen.

It’s funny how cravings happen. A simple thought, conversation, or image can return you to a meal, a taste, a time and a place. Our beautiful Pacific Northwest is a place I have traveled to and enjoyed for many years–eating my fill of huckleberries, wild salmon and peaches to die for, and also…

The memory of wild blueberry preserves spread atop a crisp, hot crumpet. I have been recreating this tasty treat at home for years and it’s easy to do. Living in the dry, arid environs of Los Angeles precludes me from picking up fresh wild blueberries from the market, but I have found solace in the frozen kind–their wild, intense natural flavor survives the chilling frost, they make a bright, quick preserve.

Similar to Everyday Strawberry Jam, these wild blueberry ‘refrigerator’ preserves are equally as easy, with just a bit more time to coax the berries into a sweet preserve. Oh, what do with these little jewels? Spread atop a crispy crumpet at 3 pm, mix into oatmeal or yogurt for breakfast or serve warmed, lavished atop a scoop of tart lemon sorbet for a spunky dessert.

Whatever way you choose to enjoy, this preserve is delicate, yet delightfully demanding in taste and will add that mmm factor to your plate. It may even, hopefully it will, evoke a memory of your own, a comforting time now easily recreated in a dish.

As always, enjoy. B
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  1. sippitysup writes

    The tiny “wild” blueberries always fascinate me on the rare times I’ve had access to them. I love blueberries in general but the kind we get in Los Angeles just aren’t quite the same. I have an idea for a cookie that has been bouncing around my head for sometime. It will require these tint blueberries so I am please to seek out the frozen variety. GREG

    • Bijouxs writes

      Hi Greg! One thing I have noted among the frozen “wild” blueberries vendors is a difference in taste. In general, they have a intense fruit flavor, with less pulp and also an assertive lemon taste. Cookies sound great–you may want to sample the different frozen vendors to see which one you like best for your recipe. Looking forward!

  2. Blueberries are becoming freakishly huge these days, I love the little ones, and the crispy crumpet looks pretty great, too :)

    • Bijouxs writes

      You are so right about blueberries Sue! I’ve always loved them and favor the little gems, which really hold their own in a simple preserve such as this one. Enjoy!

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