Jam
Blueberry Lemon Jam
Ripe blueberries brightened with lemon, set soft enough to spoon.
Three ways to use it
Snack Whipped Ricotta Toasts Makes 8
Ingredients
- 1 cup whole-milk ricotta
- 2 Tbsp olive oil, plus more for brushing
- Zest of ½ lemon
- Pinch of salt
- 8 slices baguette or sourdough
- ½ cup Blueberry Lemon Jam
- Black pepper and flaky salt
Method
- Blend the ricotta, olive oil, lemon zest and salt in a food processor for about a minute, until light and smooth. (A hard whisk in a bowl also works.)
- Brush the bread with oil and toast at 400°F for 6–8 minutes, until crisp at the edges.
- Spread each toast with ricotta, spoon jam on top, and finish with a crack of pepper and a pinch of flaky salt.
Main Blueberry Lemon Glazed Salmon Serves 4
Ingredients
- 4 salmon fillets, about 6 oz each
- Salt and pepper
- Glaze: ⅓ cup Blueberry Lemon Jam, 1 Tbsp soy sauce, 1 Tbsp Dijon mustard, 1 tsp grated garlic, 1 Tbsp lemon juice
Method
- Whisk the glaze and set half aside for serving.
- Heat the broiler. Line a sheet pan with foil, lay the salmon skin-side down, and season.
- Broil 4 minutes. Brush with the remaining glaze and broil 3–5 minutes more, until the fish flakes and reaches 145°F.
- Warm the reserved glaze for a minute in a small pan and spoon it over to serve.
Dessert Blueberry Lemon Crumble Bars Makes 16
Ingredients
- 2 cups flour
- 1 cup rolled oats
- ¾ cup brown sugar
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) butter, melted
- 1 cup Blueberry Lemon Jam
- Zest of 1 lemon
Method
- Heat the oven to 350°F and line a 9×9 pan with parchment.
- Mix the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until crumbly.
- Press two-thirds of the mixture firmly into the pan and bake 12 minutes.
- Stir the lemon zest into the jam, spread it over the base, and scatter the rest of the crumble on top.
- Bake 25–30 minutes, until golden. Cool completely before cutting.