The first round of this year's canning, after a weekend expedition yielded eight pounds of blueberries ($1.75/lb, and they're organic!) After trying the Pioneer Woman's pancakes, blueberry-lemon became the official flavor of Summer 2011 in our house, so of course I had to try it in jam form. We had some this morning along with cream cheese on our bagels, and it was sublime. For next time, though, I think I'll try cutting out about a cup of sugar, as I like things on the tart side (lesson: read the reviews).
Now I just have to come up with recipes for the rest of them. I'm thinking of a blueberry-spice syrup with grated ginger or nutmeg, some of these darlings, and freezing the remainder. Ideas?