Reviewed: Mar. 6, 2012

Delicious with meats and bean recipes too! This is extremely close to our traditional family recipe, although we use ground spices instead. Each batch is always a different consistency depending on the amount of moisture in the berries, so cook down as needed. We cook it berries and all in one big stockpot and once syrupy, stir and ladle it into the waiting jars.

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Reviewer:

furkitty

Reviewed: Feb. 1, 2012

Delicious. We especially like this on top of bread and goat cheese. Quite unique, too.

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Reviewer:

KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Jan. 22, 2012

Amazing over cream cheese, brie or goat cheese with triscuits. I'm sure I'll find other ways to use it, too, since I love it SO much.

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poohey23

Cooking Level: Intermediate

Reviewed: Sep. 7, 2011

This was amazing! I had a little leftover after canning and I mixed it into some plain yogurt. It was the best yogurt I've ever had. I definitely need to make another and bigger batch!

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Sarah Rose

Cooking Level: Intermediate

Home Town: Midland, Michigan, USA

Reviewed: Aug. 15, 2011

Just had to come back and add that we served this after my brother's funeral a couple months ago and before the server knew I was the one who'd brought it, she told me I HAD to try the blueberries - lol - and she said she normally doesn;t like blueberries - Highly recommend! Going to make some for a Holiday party again even though blueberries aren't in season, but my jars have all disappeared! :) ----Delicious - but I would really like there to be more information on how far to fill the jars before adding the syrup - I had A LOT of syrup left over and doubling the recipe, I got only 3 half pints and 4 4 oz jars (to give away), so the equivalent basically of 5 half pints on a double recipe. So I added a little more sugar to the rest of the syrup and still had 2 full pints of syrup - maybe my berries were just too late season? or not as fresh as they should have been? I am sealing one jar of syrup and just refirgerating the other for pancakes, flapjacks etc. It's quite yummy just as a syrup too! (or maybe a stuffed french toast?! :) )

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kashmirkat

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Reviewed: Aug. 13, 2011

I made this as written only doubled - FANTASTIC! I would give it more stars if I could. For canning, I doubled the recipe and got 14 half pints. The syrup thickened up just fine in the fridge but turned into purely watery liquid after canning - did not thicken at all! Next time I will add a pouch of liquid pectin and make into jam after they stand for the required 8-12 hours. These will make great gifts with some local Goat cheese. The watery canned pints were mixed thoroughly with cream cheese and served that way. People loved it!

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KelliK

Cooking Level: Expert

Living In: Green Bay, Wisconsin, USA

Reviewed: Aug. 8, 2011

Delicious!! I sell blueberries and blueberry products at the local farmers market and was looking for new ideas for what to do with the berries when I happened across this one. It's a hit, not only at the market but at home as well. This recipe has definitely made it to the recipe book. Thanks for sharing!

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Kara Ann

Cooking Level: Intermediate

Reviewed: Jul. 17, 2011

I'm still in the canning phase but just how it tasted when I put in the jars I'm sure this is going to be AWESOME! Question - how much should the syrup fill up the jars? I would think that it would need to be filled right to the top of the blueberries but I ran out before I could do that for all of my jars. What I might have done wrong: I might have cooked the sauce too long and lost some there (I was having trouble sorting out when it was thick enough to be "thickened"). For step 2 and on - I couldn't get to the berries in 8-12 hours so I put them in the fridge and it ended up being about 36 hours. I used a lot of smaller jars instead of several big ones. Overall I'm sure it will still be great.

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Reviewer:

Star Dust Mining Company

Cooking Level: Beginning

Home Town: Canton, New York, USA

Living In: Athens, Georgia, USA

Reviewed: Aug. 12, 2010

Made this recipe as written (other than,... I didn't realize I needed 8 cups so 4 were fresh berries and 4 were frozen that we picked 2 weeks ago) and it was wonderful. Not to mention super easy. Helpful hints: 2 quarts worked out to 8 cups of berries. If you fill the jars to the top of the jars, you will get 3 250ml jars (or 3 cups). I filled 2/3 of the way and filled the rest with the juice and ended up with 4 250ml jars (or 4 cups). Wanted to make again, but my husband forgot to bring home the berries that were on sale this week and the sale ended today! Thanks for such a different idea!

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Reviewer:

Lorrie

Cooking Level: Expert

Reviewed: Jul. 31, 2010

WOW!! I was intrigued by this recipe...much to the dismay of my family. They all thought it sounded bizarre. We sampled it over goat cheese last night and LOVED it!! Today we tried it over brie. Even better!! I am making another batch to be sure I have enough for us to eat regularly and perhaps have some available for gifts during the holidays.

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