Spiced Blueberry Fool Recipes

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SPICED BLUEBERRY JAMMIN'



Spiced Blueberry Jammin' image

Provided by Alton Brown

Categories     condiment

Time 35m

Yield 6 (8-ounce) jars

Number Of Ingredients 20

Large stockpot or canning kettle
Jar rack or cake cooling rack (for holding filled jars off the floor of the pot
6 (8-ounce) Mason style preserving jars with lids and bands
Wide mouth canning funnel (technically optional, practically indispensable)
Canning tongs (specially made for snatching jars in and out of very hot situations
Large (8-ounce) ladle
Paper towels or dishtowels
Magnetized "lid-wand" or magnet tool from hardware store (optional, but how else you gonna get hold of those darned lids)
Medium-large saucepan
Wooden spoon
Hand masher
Nutmeg grater (optional)
2 (12-ounce) bags frozen blueberries
One (1 3/4-ounce) packet dry pectin
1/4 teaspoon star anise, ground fine
10 to 20 grinds fresh nutmeg (or 1/4 teaspoon pre-ground)
2 tablespoons lemon juice
5 tablespoons (2 1/2 ounces) cider vinegar
3 cups sugar
1/2 cup water

Steps:

  • For the jam: Place blueberries in saucepan over medium-low heat. Sprinkle with pectin followed by the anise, nutmeg, lemon juice and vinegar. Once liquid starts to gather in bottom of pan, increase the heat to high and bring to a boil. Lower heat slightly and boil gently for five minutes occasionally mashing mixture. Mash in sugar, add the water and return to a boil for 1 minute. You just made jam. Cool, jar, refrigerate and enjoy within 2 weeks. Or, move to the preserving phase. Preserving the jam: Thoroughly wash all hardware in hot soapy water. Then pile everything (excluding the jar lids) into the pot. Cover with hot water by at least 1-inch and bring to a boil and maintain for 10 full minutes to sterilize. Turn off the heat, wait 5 minutes then add the lids (waiting will insure that the sealing compound does not melt). Leave all hardware in the pot until you're ready to can.
  • Remove the ladle, tongs, funnel and other tools from the pot, (careful please, it's hot in there) to a clean towel or paper towels. Using the jar tongs, remove and drain the jars, placing them on the towel/paper towel surface. (Avoid rock or metal surfaces which could result in thermal shock and breakage.)
  • Place the funnel in the first jar (pick it up by the ring, avoiding the sterile interior.) Use the ladle to fill each jar just to the bottom of the funnel, about 1/3-inch from the bottom of the jar threads. This "headspace" is necessary for the jars to seal during processing.
  • Wipe the jar rims with a moist paper towel, checking for any cracks or irregularities as you go. Use the magnetized device of your choice to position lids on each jar. Screw the rings on finger tight. (Remember, the rings don't seal the jars they only hold the lids in place. Heat will drive out the headspace air, which when cooled will create a vacuum, thus sealing the jars)
  • Return the jars to the pot being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch, and bring to a hard boil over high heat according to the table below. (Be sure not to start your timer until a true boil is reached. The headroom air may bubble out of the jars before a boil is reached. Don't be fooled.)
  • Processing times: Within 1,000 feet of sea level: 5 minutes 1,000 - 3,000 feet above sea level: 10 minutes 3,001- 6,000 feet above sea level: 15 minutes 6,000 - 8,000 feet above sea level: 20 minutes Above 8,000 feet: wait until you're back down at base camp.
  • Recipe courtesy of Alton Brown

EASY BLUEBERRY FOOL



Easy Blueberry Fool image

A fool is a simple dessert made with fresh fruit and whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1/2 pint fresh blueberries, washed and picked over
1 teaspoon lemon juice
1 tablespoon granulated sugar, or to taste
3/4 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

  • In a small, nonreactive saucepan, combine blueberries, lemon juice, granulated sugar, and 2 tablespoons water. Cook over medium heat, stirring frequently, until blueberries begin to break down and juices boil and thicken, about 5 minutes. Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold.
  • In a separate bowl, combine cream, confectioners' sugar, and vanilla. Beat until stiff peaks form; fold in 1/3 cup of the blueberry sauce. Divide among 4 dessert dishes, and spoon remaining sauce over tops.

BLUEBERRY FOOLS



Blueberry Fools image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 4-6 servings

Number Of Ingredients 8

2 cups blueberries
1/4 cup plus 1 tablespoon sugar
Pinch of salt
1/2 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 1/3 cups heavy cream
1/2 teaspoon vanilla extract
Shortbread or wafer cookies, for serving

Steps:

  • Make the blueberry sauce: Heat 1 1/2 cups blueberries, 1/4 cup sugar and the salt in a saucepan over medium heat until bubbling. Reduce the heat to medium low and cook, stirring occasionally, until the blueberries are soft, about 5 minutes. Stir in the lemon zest and juice; remove from the heat. Stir in the remaining 1/2 cup blueberries and let the mixture cool to room temperature.
  • Beat the heavy cream in a bowl with a mixer or whisk until soft peaks just begin to form. Beat in the vanilla and the remaining 1 tablespoon sugar. Gently fold all but 1/3 cup of the blueberry sauce into the whipped cream. Divide among glasses and top with the remaining blueberry sauce. Serve with cookies.

SPICED BLUEBERRY JAM



Spiced Blueberry Jam image

No need to wait for blueberry season to make this spicy, flavorful jam that is delicious on hot biscuits. English muffins or toast. Frozen berries enable you to make the jam anytime.

Provided by Ms. Ayons dishes

Categories     Low Protein

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

3 cups fresh blueberries
1 tablespoon lemon juice
3 1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
6 ounces liquid pectin

Steps:

  • Remove any stems from berries. Crush fruit 1 layer at a time. Measure 2 1/4 cups, packed solidly, if necessary, add water to make up amount, pour into very large saucepan or dutch oven.
  • Add lemon juice, sugar and spices, mixing well. Bring to a full rolling boil, stirring 1 minute Remove from heat and immediately stir in pectin.
  • Ladle into hot jelly glasses or jars. Water bath can 10 minutes at 1000 feet. Remove from canner, cool and test lids.

Nutrition Facts : Calories 374.2, Fat 0.2, Sodium 1.7, Carbohydrate 96.5, Fiber 2, Sugar 92.9, Protein 0.4

SIMPLE BLUEBERRY FOOL



Simple Blueberry Fool image

This easy and light dessert is perfect for summer nights.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

2 cups blueberries
1 teaspoon sugar
1 teaspoon fresh thyme, plus more for garnish
1 cup low-fat plain yogurt
2 cups meringue cookies, broken into large pieces

Steps:

  • Heat 1 cup blueberries, sugar, and thyme in a small saucepan until berries just begin to burst. Remove from heat, stir in remaining berries, and let cool completely.
  • Layer 1/4 cup yogurt, 1/2 cup meringue pieces, and 1/4 cup berry mixture in 4 shallow bowls. Garnish with thyme and serve immediately.

Nutrition Facts : Calories 104 g, Cholesterol 4 g, Fat 1 g, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, Sodium 44 g

SPICED BLUEBERRY JAM



Spiced Blueberry Jam image

Make and share this Spiced Blueberry Jam recipe from Food.com.

Provided by byZula

Categories     Berries

Time 50m

Yield 4 jars (about)

Number Of Ingredients 7

3 cups fresh blueberries (or frozen and thawed)
1 tablespoon lemon juice
3 1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon allspice
1 (3 ounce) envelope liquid pectin

Steps:

  • Remove any stems from berries.
  • Crush fruit (1 layer at a time). Measure 2 1/2 cups, packed solidly.
  • If necessary, add water to make up amount. Pour into large pot.
  • Add lemon juice, sugar, and spices, mixing well.
  • Bring to a full boil (a boil that cannot be stirred down) and boil, stirring for 1 minute. Remove from heat stir in pectin and immediately ladle into hot jars.

Nutrition Facts : Calories 744.8, Fat 0.4, Sodium 1.7, Carbohydrate 192.1, Fiber 3.5, Sugar 185.8, Protein 0.9

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