Blueberry Salsa

 

1 cup fresh blueberries

2 cups grape tomatoes, thinly sliced

½ cup sweet yellow onion, diced

1 tsp. minced garlic

1 jalapeño pepper, seeded and finely chopped

1-2 tbsp. fresh chopped cilantro

1-2 tbsp. white wine vinegar

1 tbsp. extra virgin olive oil

In large bowl, combine all ingredients.  With a fork, gently smash ingredients together to combine flavors.  Let chill in fridge for flavors to incorporate for at least an hour before serving with tortilla chips.

Enjoy this recipe I stole from my favorite Lowe's Food Store where we sip and shop.

Scones

Whole Wheat Blueberry Scones

w/Cranberry Glaze

1¼ cup whole wheat flour

1½ tbsp sugar

½ tbsp baking powder

Scant salt

2 tbsp butter flavored Crisco

1 egg, beaten

1/3 cup half and half

¼ cup fresh blueberries

Preheat oven 400°

In a medium bowl combine flour, sugar, baking powder, and salt and mix; using a fork, cut in Crisco until mixture resembles small crumbs.  Make a well in the center of the mixture.

In a small bowl combine egg with half and half; pour mixture into well of flour mixture all at once.  Stir just to moisten.  It will be sticky.  Fold in blueberries gently.

Turn dough onto floured pizza stone or cookie sheet and roll and pat into 6-inch circle. Cut into six wedges and gently spread apart slightly.  Bake for 15 minutes.  Let cool slightly and drizzle with cranberry glaze (½ cup confectioner’s sugar mixed with ½ tbsp cranberry juice).

*This recipe can be easily doubled to make two six inch rounds of scones.  

© Crackerberries 2013

Blueberry Fig Jam ... YUM

9 cups fresh figs (Kadota) quartered
3 cups fresh blueberries
4 cups sugar
½ cup lime juice
1 tsp mace

Combine all ingredients in preserving pot; mash figs and blueberries. Let stand at least 2 hours. Bring mixture to a boil over medium heat. Reduce heat and boil gently for 45 minutes to an hour until mixture thickens to gel stage (22o° degrees).

Remove from heat and stir 5 minutes to prevent fruit from floating. Skim off foam if necessary. Ladle into prepared sterile jars, leaving ¼ inch head space. Wipe the rims of the jars to ensure there is no spilled jam to prevent a good seal. Seal jars according to manufacturer’s directions. Place in boiling bath for ten minutes.

Crackerberries © 2010