Blueberry Breakfast with Paula
View Previous Notes from the Kitchen
Paula LOVES to cook a big country breakfast, and I love to eat it. An early morning a couple of weeks ago I was over at her home getting organized for a photo shoot scheduled the next day. Paula, still in her housecoat, had made grits and a chicken fried steak with the richest of homemade brown gravy. Flaky biscuits just out of the oven and the most delicious fresh blueberry preserves for slathering on the biscuits. We gossiped just a little, but there really wasn’t much talking because we all had our heads down eating…Paula, Michael, a designer friend Mitch, Brandon and myself. Okay, truth be told, Brandon was watching his figure and wasn’t really eating…we happily shared his portion. Of course I loved the creamy grits, chicken fried steak and gravy but it was the fresh blueberries with just a hint of lemony zing that made her preserves so amazing. This got me thinking about this wonderful little ball of blue goodness that we harvest each June, here in the South. Below are a few facts, tips, hopefully some inspiration and most importantly Paula’s Homemade Blueberry Lemon Preserves recipe. Try it on a just out of the oven flaky biscuit with a little Danish butter. I only wish you could have been in Paula’s kitchen for breakfast with us!
Did You Know:
Blueberries are part of the heath family, which includes cranberries, bilberries, azaleas, rhododendron and mountain laurel. Flavors range from tart to mildly sweet and are bursting with nutrients and antioxidants. Blueberries are a great source of Vitamin C, manganese, fiber and Vitamin E as well as being low in calories. Blueberries are native to North America? The fruit is very rarely found growing in Europe. The varieties grow from Canada to Florida on the Eastern seaboard as well as in the Pacific Northwest. Native Americans used blueberries a lot in their diet, but the berries were not consumed in large amounts by the colonists until the mid 19th century when sugar became more widely available. The first commercially grown berries became available in 1916.
Choosing Blueberries:
When you are at the market or blueberry farm, choose the blueberries that are firm and have a uniform color with a white bloom. This next step for testing freshness is really important. Shake the container that the berries are in. Fresh berries will move freely. If they don’t, it’s usually an indication that they are soft and could be moldy. Use the same test when purchasing frozen berries. Shake the bag. If the berries move freely this is a sign that they have not thawed and been refrozen.
Storing Blueberries:
Remove any damaged berries before storing because those will spread mold. Store your ripe blueberries in a covered container and place it in the refrigerator. They will hold for just under a week. Don’t wash your blueberries until right before you are ready to eat them. Washing will remove the bloom and that is what protects the berries skin. Ripe berries can be frozen easily. Wash them first and remove any damaged berries. Allow to drain and spread them out on a wax paper lined baking sheet. Place in the freezer until berries are frozen then remove and put into individual zip lock bags. I like to freeze my berries in one cup measurements, which makes preparation more expeditious when I am ready to use them in a recipe.
Preparing Blueberries for use:
Fresh Blueberries are fragile. Wash them gently and gingerly pat dry JUST before use. If you are using frozen blueberries for anything other than cooking, thaw and allow them to drain before use. When using frozen blueberries for cooking, use unthawed berries for the biggest flavor punch. You will need to extend the cooking time when using frozen berries to accommodate for the excess moisture released.
Blueberry Use:
Blueberries are so versatile; try a new twist on your favorite recipes by adding a cup of blueberries to the mix. Here are some ideas along with a special blueberry treat… A previously unpublished recipe for
Paula’s Homemade Blueberry Lemon Jam!
*Blueberry Compound Butter *Blueberry Cornbread
*Blueberry Scones *Blueberry Cinnamon Rolls
*Blueberry Infused Iced Tea *Blueberry Banana Bread
*Blueberry Bread Pudding *Blueberry Shakes/Malts/Smoothies
Paula’s Homemade Blueberry Lemon Preserves
Yields 7 (8 oz.) Jars
Ingredients
5 cups blueberries
6 1/2 cups sugar
Zest of two lemons
Juice of two lemons
2 (3 ounce) envelops liquid fruit pectin (Ball Fruit Jell)
7 (8 oz.) Canning Jars with lids
Directions
Prepare jars and lids according to manufacturer’s instructions.
In a large saucepan over high heat add blueberries, sugar, lemon zest and lemon juice. Stir frequently while bringing to a rolling boil. Stir in pectin and continue boiling for 1 minute. Remove from heat. Skim any foam if necessary and ladle into the hot prepared jars. Be sure to leave at least a 1/4” space at the top of the jar. Place the cap on the jars and process for another 15 minutes in a canner with boiling water.
Good Morning! I love blueberries. Thank you so much for the history and information. I look forward to making the Blueberry Lemon Preserves. Paula’s receipe’s are always delicious! I subscribe to her magazine and enjoy it so. Thank you again.
Elizabeth Fuller
Houston, TX
By Elizabeth Fuller on June 18 2009
What great info! I have been washing my blueberries and putting them in the fridge, now I know why they are mushing up on me. Thanks!
By Terrye Shirley in FL on June 18 2009
I really appreciate the tips about using frozen blueberries! I’m sorry to say I still have some in my freezer from last year from my blueberry-pickin’jaunt to a local farm. I haven’t been sure how to use them! Thank you!
By Sherry Burger on June 18 2009
I planted 8 blueberry plants this spring. In a year or two I should have plenty of blueberries. Can’t wait to try the jam recipe. Thank you! And Libbie, I admit I had to look up the word pulchritudinous. And guess what…I have a pulchritudinous husband too! LOL 
By Brenda Willis on June 18 2009
My husband just recently starting eating “healthy” and has discovered blueberries. He eats his bowl of Cherrios with blueberries each and every morning and has lowered his chols. to a normal level. His doc. told him whatever he was doing, keep it up, especially the blueberries!
I keep blueberries in the freezer year-round for baking and eating for snacks. Will love to try Paula’s b/berry lemon perserves.
By Sherry P. Carson on June 18 2009
My family has used the same recipee, but we use lime zest and lime juice insteat of lemon. Both are great.
By Theresa Hampton on June 18 2009
Blueberries are my wonder drug, I went for my yearly eye check up 9 years ago and much to my surprise found out I had glaucoma in both eyes.
This was a shock to me so I began researching foods.I read an article that blueberries are good for the eyes so I started eating 1 cup of blueberries a day fresh or frozen made a big change for the good for my eyes.
Looking forward to making your blueberry cornbread Paula.
Anyone having glaucome try the blueberries and your medication of course.
By Linda Manz June 19th 2009 on June 18 2009
Eating blueberries with my oatmeal each morning gives me double health wammy. I also put up enough blueberry jam each season to last all year long.
By Saunya Bishop on June 18 2009
I was invited to a friends blueberry patch yesterday . The bushes were 25 years old and loaded with large juicy berries.
Today I had cereal with bluberries. Tonight I made a yummy blueberry crisp ..Blueberris are a favorite of mine.
By Pat in South Georgia on June 18,2009 on June 18 2009
I need a recipe for Blueberry Syrup for pancakes, waffles, ice cream topping.
By Phyllis Anderson on June 18 2009
I didn’t see the recipe for Blueberry BISCUITS! I found one for Blueberry Muffins, but the picture shows a BISCUIT, not a MUFFIN.
Can you send me that recipe?
By Aveline "AVIE" Kimbell on June 18 2009
Aveline, that’s actually a piece of crusty bread with blueberry lemon jam, but next time I see Paula I’ll ask her if she has a blueberry biscuit recipe.
By Phil P on June 19 2009
What does this mean exactly? “Place the cap on the jars and process for another 15 minutes in a canner with boiling water.” I am very anxious to try this.
By RObyn Stroh on June 19 2009
Robyn, take a look here http://www.canning-food-recipes.com/canning.htm for some basics on canning, it can be confusing to start off with, but this link covers the basics pretty well.
By Phil P on June 19 2009
Blueberries are a popular fruit in this family. Wouldn’t it be great if Paula dedicated one of her magazines to blueberry receipes!
By Deborah Sinclair (So. GA) on June 19 2009
Question: when a receipe calls for canned blueberry pie filling and you have frozen fresh blueberries in the freeze that you would like to use, how do you get the same effect as the canned pie filling or should the frozen berries be used?
By Deborah Sinclair (So. GA) on June 19 2009
I live next door to a blueberry farm in Pacific NW CA. Can’t wait to try the Blueberry Lemon preserves. Blueberries have been my favorite fruit for as long as I can remember…I love this time of year!
By Debra Lindgren on June 19 2009
Hey Deborah! The canned blueberry pie filling already has sweeteners and thickeners in it. When using fresh or frozen you will need to add cornstarch or flour and sugar. Usually 4 cups fresh or frozen berries to 6 Tablespoons cornstarch and 2/3C flour. Don’t forget your spices, lemon juice, zest and a little water.
By Libbie Summers on June 19 2009
We love blueberries and decided to plant 5 blueberry bushes in our back yard. Although the bushes are young and do not yield much, we look forward to the bounty later! We make blueberry muffins and smoothies quite often. I am excited to try the Blueberry Lemon Preserves!
By Barbara Bower on June 20 2009
Paula ,
back a few months ago I saw u make a Blueberry dish with biscuits,oats and cinnimon and brown sugar, melted butter let me tell u this I can fix that dish and i doesn’t last long I don’t even usea resceipe anymore.
Thanks Paula . I can cook now thanks to U!! One day I will get to see u in person !
By Robin Smith/ 6/20/09
By Robin Smith on June 20 2009
OOPs. I said 2/3 C flour and I meant 2/3 C sugar.
By Libbie Summers on June 20 2009
Thanks Libbie
By Deborah Sinclair (So. GA) on June 21 2009
Hey Paula,
The blueberry jam receipe looks good.But what about those of us that cannot have sugar.(I mean NO sugar at all in my diet) Do you have a receipe to make jam or jelly that can use a sugar substitute?
Thank you.
By cathy frock on June 21 2009
Hey Cathy! Try this for a sugar free recipe: Follow the directions for Paula’s recipe.
12 oz frozen or fresh Blueberries
3/4 cup water
zest from 2 lemons
juice from 1 lemon
1 3/4 oz Pectin, fruit, for low sugar recipes, dry , SURE-JELL brand
1/2 cup SPLENDA® No Calorie Sweetener, granulated
By Libbie Summers on June 22 2009
We have 15 blueberry bushes and each year they yield alot of fruit. Iuse them for pies, muffins and at the beginning of the next season I use those left over for jelly. It is alot lot of fun. I guess I give away as much jelly and jam as I use. by Irene Tobin
By Irene Tobin on June 26 2009
Hey Irene! Where do you live that you have 15 bushes? That is so wonderful that you share with everyone. I made two blueberry lemon pies a couple of nights ago that were amazing.
By Libbie Summers on June 26 2009
Paula,
Here’s a wonderful idea for blueberries. I made your Lemon Blossoms recipe and added fresh blueberries. It turned out to be a delightful treat!
By Stella88 on July 19 2009
Stella88, that is genius and sounds absolutely delicious. Lemons and blueberries go so perfectly together. I can’t wait to try it.
By Libbie Summers on July 19 2009
I with you agree. In it something is. Now all became clear, I thank for the help and I hope to see more such articles.
By Renae on November 11 2009
I like this posting and I want to save it for future reference in my recipe box with my recipes. Why can’t I?
By bookworm_lt on May 05 2010
Bookworm_lt excellent point, I’ll get on that.
By Phil P on May 05 2010
I can not figure out how to save recipes to a personal recipe box. Can you please advise?
Thanks!
By Brenda on June 09 2010
I love paula deen and her recipes. I am 75.
By Billie L. McNeely on July 26 2010
I’m in the process of making these wonderful preserve for Christmas gifts! I made some during the summer months and they are already gone. This has become everybody’s favorite treat from me. Thanks so much for sharing this wonderful and easy recipe! Between the Blueberry Lemon jam, and my signature fig preserves, I won’t have to buy many Christmas gifts this year!!
By Lisa on November 08 2010
