Wild About Blueberries!
July is Blueberry Month!
You can get big taste and big benefits from a little fruit — wild blueberries. Wild blueberries get their color from naturally occurring phytochemicals, which are primarily responsible for antioxidant activity. Wild blueberries are antioxidant rich, making them a great choice for their nutritional benefits and disease-fighting potential.
Wild blueberries are a different berry from cultivated blueberries. They grow naturally in the fields and barrens of Maine and Canada. They are smaller in size, have a unique sweet-tart taste and are only available frozen.
KIDSVILLE KITCHEN
Together Time — Ask an adult for help with projects!
WILD BLUEBERRY ICE CREAM POPS
Prep Time: Approximately 15 minutes, plus thaw and freezing time
Yield: 6 Pops
WHAT YOU NEED:
- 1 cup frozen wild blueberries
- 1 ounce milk chocolate chips
- 2 cups fat-free vanilla frozen yogurt, softened slightly
HOW TO MAKE IT:
- Materials: small wooden or plastic sticks
- Thaw wild blueberries and purée. In a bowl, combine puréed wild blueberries, chocolate and frozen yogurt. Mix thoroughly.
- Rinse 6 standard muffi n cups with cold water and spoon in wild blueberry mixture, dividing it evenly between the cups (silicone muffi n cups need not be rinsed fi rst). Place a stick in the center of each “muffin” and freeze until firm, at least 2 hours.
Tip: Mixture can also be frozen with plastic sticks in small glasses or espresso cups.
WILD BLUEBERRY LEMON JAM
Prep Time: 25 to 30 minutes
Yield: about 8 half-pints
WHAT YOU NEED:
- 5 cups frozen wild blueberries
- 1 package dry pectin
- 5 cups sugar
- 1 tablespoon lemon zest
- 1/3 cup lemon juice
HOW TO MAKE IT:
- With adult help: Crush thawed wild blueberries one layer at a time, or chop frozen in food processor.
- Combine thawed, crushed wild blueberries and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lemon zest and lemon juice. Return to a rolling boil. Boil hard 1 minute, stirring constantly.
- Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Courtesy of Family Features and the Wild Blueberry Association.
