I’m not one of those Chefs who sits around trying to figure out how to deconstruct a classic. Nope, that isn’t me. I do however like to eat really good food… comfort foods that I went crazy about as a kid don’t taste the same as they did back then. You know, things like Miss. Paul’s fish sticks, Swanson’s meatloaf with that dry as all get out chocolate pudding, and of course, the PB&J. Who could forget Skippy creamy with Welches concord grape jam all slathered on some dynamite wonder bread…mmmmmm

So here is a classic that took a turn for the delicious. This is a mind blowing homemade blueberry jam with almond butter on toasted brioche. You can buy the bread and almond butter at most fine food shops. I bought both at our farmers market. As for the jam, well, it’s the end of summer and blueberries are in abundance AND on the cheap. So while they’re still in season, you too can have fun making some jam. Here’s an easy recipe to eat with your very own concoction. Good on warm baguette or rich vanilla bean ice cream too!

Let er rip!

Blueberry Jam

3 cups blueberries, rinsed well
5 1/4 cups granulated sugar
1 tablespoon lemon juice
1 package powdered pectin
3/4 cup water

Crush berries in a large bowl and add lemon juice. Stir in sugar and let stand for 10 minutes. In a saucepan, mix pectin and water and bring to a full boil stirring constantly for one minute. Add fruit mixture into pot with pectin water and cook on low for about three minutes. Pour fruit mixture into small jars and let cool. Cover and give away to friends for immediate consumption.

This entry was posted on Monday, August 25th, 2008 at 12:14 pm and is filed under Sweet Treats, Sides & Snacks. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.