Michigan's unique climate and soil makes our state a leading blueberry producer.
Late July and early August are prime harvest season for blueberries.
Here is a wonderful recipe to help the flavor last all year long. It was shared with us by Jaye Beeler, Grand Rapids foodie and Hermoine Kidd from the Fulton Street Farmers Market.
Blueberry-pomegranate freezer jam
- 4 cups Michigan blueberries
- 4 cups granulated sugar
- Juice from 1/2 cup lime
- 1/2 cup 100 % pomegranate juice
- 1 pouch liquid pectin
- 6 (8-ounce) freezer jars with tight-fitting lids
- Wash, rinse and immerse containers and lids quickly in nearly boiling hot water.
- Measure and place blueberries into a large mixing bowl. Crush with a potato masher - don't purée.
- In a separate bowl, measure sugar.
- Stir sugar into blueberries, mixing for 5 minutes until well mixed.
- Stir in lime juice and pomegranate juice, stirring constantly for 2 minutes.
- Stir in pectin, continuing to stir constantly until sugar is dissolved, another 3 minutes.
- Ladle jar into jam containers, leaving 1/2-inch head space at top.
- Apply lid tightly and let stand at room temperature up to 24 hours or until set.
- After jam sets, store in freezer for up to 1 year.