Mum dropped off a total of 24 cups of blueberries that she picked last week.
She also brought some blueberry muffins! (I was making biscotti when she arrived.)
Here’s a breakdown of what I did with all those blueberries:
- 8 cups were frozen
- 6 cups were reserved for pie filling
- 4 cups are waiting to be preserved (small jars of blueberry chutney, anyone?)
- 3 cups were given to Ben’s parents
- 3 cups are for eating with cream
They are so yummy this year! On the most humid day of this summer, I decided I couldn’t wait another day to make the pie filling, so here are my 3 quarts and 2 pints of Blueberry Nectarine Pie Filling. I’m saving them as gifts. Hopefully I won’t be too tempted to whip up a pie before then!
I’ll be honest, I’m not completey happy with the way these look. I’ll avoid using tapioca in future recipes because it just didn’t disappear the way I had anticipated. Let me tell you, though, the taste is fantastic! There are hints of nutmeg, cinnamon and ginger that will make a wonderful cobbler or crisp this winter with drizzles of heavy cream or vanilla bean ice cream. (This isn’t helping me resist the temptation of using them for myself.)
I’ll bring you a jar, though! Mwah!