Blueberry Pancake Jam
Blueberry Pancake Jam
Makes about a cup. Stores for about a week, but can be frozen.
1 1/2 cups frozen organic blueberries
filtered water
1 Tablespoon arrowroot powder (can use cornstarch but you'll need more, and won't freeze well)
stevia or honey to taste (I have used 1/4 tsp honey)
whisk
blender
flour sifter so starch doesn't clump
sauce pot
glass jelly jar
With blueberries still in the measuring cup, pour enough water in the cup to cover them and let sit 5 - 10 minutes. Pour into blend, and blend until thoroughly mixed. Pour into a pot over high heat until mixture boils. Reduce heat to low and let it reduce to a third or a half. Sift in arrowroot powder and whisk immediately until blended. Sweeten to taste. Pour on pancakes and leftovers can be refrigerated in the glass jar for up to a week.
Oooo this looks good. I love your blog and your recipes! I just listened to one of your opera videos. WOW!! Keep the music, writing and nummy food coming. You are talented in many ways. :)
ReplyDeleteThank you, Karin!
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