This month (April 2012), the Whatcom Farm to School program’s featured ingredient is frozen blueberries. That means participating school districts in Whatcom County will be serving at least one meal highlighting frozen blueberries. Some will also be offering students some classroom time to learn about blueberries, how they are grown, etc.
This came at a perfect time for me. When the Bellingham Farmers Market opens for the season, I know it’s time to start cleaning out fruit and vegetables from my freezer and pantry jars. I had some blueberries left from last year, so decided to make refrigerator jam with them. I also had recently visited the farm stand at Guilmette’s Busy Bees and picked up some of their fireweed honey. The stand is about a half mile off Smith Road. They have a nice variety of flavors and sizes of bottles available. This recipe turned out to be a good use of that ingredient.
What could be simpler–or more delicious–than making refrigerator jam? Enjoy!
- 5 cups frozen blueberries with juice (Boxx Berry Farm, Ferndale)
- ⅓ cup fireweed honey (Guilmette's Busy Bees, Everson)
- 1 tablespoon apple cider vinegar (BelleWood Acres, Lynden)
- ¼ teaspoon salt
- In a heavy saucepan, combine all ingredients. Mash to release the blueberry juices.
- Cook over medium-high heat until the mixture thickens, about 20 to 25 minutes.
- Pour into a clean glass jars for storage in the refrigerator, or a freezer container with an airtight lid for freezer storage. If you decide to freeze this jam, be sure to leave a little space at the top for the jam to expand when it freezes.
Refrigerated jam should keep for at least a month, and frozen jam will keep up to a year. Serve on biscuits, bread, or roasted meats.
Boxx Berry Farm, 6211 Northwest Road, Ferndale
Community Food Co-op, Cordata and Westerly, Bellingham
Guilmette’s Busy Bees, 3828 South Pass Rd, Everson