Strawberry and Blueberry Jam and Blueberry Crumb Cake

Happy Saturday to everyone. I've been a busy bee today....cooking, cooking and more cooking. I love it. Below is my Strawberry Jam. The recipe is from Ina the Barefoot Contessa. I don't think it is in any of her books but she made it on one of her TV shows.

Fresh Strawberry Jam

2 cups sugar

1 large lemon, zested and juiced

1 1/2 pints fresh strawberries, hulled and halved

Combine the sugar, lemon zest and lemon juice in a saucepan and cook over very low heat for 10 minutes until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes until the strawberries release some of their juice and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate (put two plates in the freezer). Pour carefully into pint canning jars and either seal or keep refrigerated. Use immediately or follow proper canning guidelines. You can use Molly's directions here: http://www.epicurious.com/recipes/food/views/MIXED-BERRY-JAM-242544
Now onto Blueberries!!

This is a recipe I found in a Cooking Light magazine several years ago. It is so easy. I use it for syrup for pancakes and waffles. It is also delicious on ice cream (homemade of course).

Wildflower Inn Blueberry Jam

5 cups fresh blueberries

5 1/4 cups sugar

2/3 c fresh orange juice (about 3 oranges)

1 T fresh lemon juice

1/4 tsp salt

1 (6 oz) package liquid fruit pectin (such as Certo)

Place blueberries in a large saucepan; crush with a potato masher. Add sugar, juices, and salt; stir well to combine. Let mixture stand for 30 minutes.

Bring mixture to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat; add pectin, stirring until well blended. Pour jam into jars or airtight containers. Cool completely; cover and refrigerate for up to 4 weeks. I put it in really hot jars and seal with hot lids and let it seal. It will last a year.

My daughter will not eat pancakes or waffles unless she has the blueberry syrup on them.

And now for breakfast before all the jam. I made a Blueberry Crumb Cake which is out of the Everyday Food magazine. It is a nice moist and delicious cake and did I mention easy?

Blueberry Crumb Cake

(From Everyday Food May 2004)

4 T unsalted butter, softened, plus more for pan

1 1/2 cups all purpose flour, plus more for pan and 1 tsp for blueberries

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp ground allspice

3/4 cup sugar

1 large egg

2/3 cup buttermilk

1 1/2 cups blueberries

Preheat oven to 350. Butter a 9" square pan; dust with flour. Make the streusel topping and chill.

In a medium bowl, whisk together 1 1/2 c flour, baking powder, baking soda, salt and allspice. In another bowl, cream butter and sugar with an electric mixer until light and fluffy. Add egg and beat until combined.

Add flour and buttermilk in alternating batches beginning and ending with flour. Beat until just combined (batter will be very stiff).

In a small bowl, toss blueberries with remaining tsp flour. Fold berries into batter and pour into pan. Sprinkle with streusel topping. Bake until golden brown 45 -50 minutes. Let cool completely

Streusel Topping

In a medium bowl, mix 1 cup all purpose flour, 1/2 c packed light brown sugar and 1/2 tsp salt. Using your fingers work in 1/2 cup cold unsalted butter cut into tablespoons until large moist crumbs form. Chill until ready to use.

After all that I made some really refreshing tea I bought yesterday at Whole Foods. I had never heard of Acai
before but I really enjoyed the tea this afternoon. Doesn't it look pretty? I put orange slices in it because I had one left from the blueberry jam.

OK I am quitting for the day and relaxing with more tea. I hope you are having a wonderful weekend.