Homemade Blueberry Jam
Last year was a good year for my blueberries. The summer was quite hot and dry, but they yielded more-than-usual amount of berries. Mom and I had fun picking them and
Now, it's 2014. The Osechi feast is gone and our fridge and freezer are getting back to normal status. And I thought it was time for this.
Now what? Blueberry pies? Pancakes? Muffins? What I really, really loved to do in the States was eating them fresh, smothered in cream. MMmmmmm!!! I could eat a big bowlful within seconds.
But these were helplessly sour. I know. In the photo above, obviously some don't look ripe enough. But even the dark-colored, ripe-looking ones were sour. I knew it because I tasted some last summer. So, I decided not to take a risk.
But the texture! :(
I should have googled about "tough blueberry skins" before freezing them.
Anyway, at least it's pretty photogenic when served this way.
Luckily, the tough skins and lots of seeds did not bother me too much when I ate the jam on a toasted bread. So that's how I'm going to consume the rest of it.