Blueberry season is here and it looks to be a good one. Blueberries rolled through the door today from Deep South Growers, in Douglas Georgia. They were big, sweet and bountiful. Soon, they'll be at local farmers market throughout the state.
What to do with a bounty of blueberries? Ice cream, parfaits, pies, pickles (yes!), and of course preserves. In preparation for the opening of Drovers Market, partner Kirsten Hindes (right) has been perfecting our recipes for all of the above. Try this at home.
1/2 cup white balsamic vinegar
1/2 cup sugar
1 qt. blueberries, rinsed
Combine vinegar and sugar in a medium saucepan. Cook on medium heat until sugar is dissolved.
Add blueberries and continue to simmer, stirring constantly, until the berries pop and begin to break down.
Turn heat to low and cook until the fruit is completely broken down and the mixture is think and syrupy.
Allow preserves to cool, slightly, and pour into 2 pint jars. When jars have cooled completely, cover and refrigerate. Use within 3 weeks. Yields 2 pts.