blueberries-Linda Lou's topping recipe

16 years ago

My blueberry plants finally gave me some blueberries this year...after about 6 years of maybe 5 blueberries.

I only have 3 cups of blueberries and I'd like to make a sort of thick syrup/preserve out of them. I've been using the pepperidge farm frozen turnover sheets to make some great turnovers.

Using, I think it was Linda Lou's syrup/topping recipe for my peaches and blackberries they had a good thick consistancy to take a spoonfull or two and add to the dough and make turnovers.

Linda, the recipe calls for 1 cup water per 4 cups of crushed fruit to make the puree... I'm dont' want the blueberries crushed too much...would that matter?

Should I cut the water down to about 1/2 cup water...or 3/4 cup of water? Would it mess it up?

And then for the actual topping...it say 4 cups puree and 4 cups of sugar...so again would I cut the sugar down to 3/4 cup? And should I add lemon juice...you have "if desired".

There's a Berry Jam recipe in the Ball Blue Book that calls for 9 cups of crushed berries and 6 cups of sugar and that's it. No pectin, no lemon juice. Just boil for 15 mins.

If your recipe can't be cut down should I try that one instead?

I've had wonderful syrup/toppings with your recipe and have never tried this jam one from Ball's. Their blueberry syrup recipe is too thin and they say to cook and add cornstarch after you can it, so that's out.

Thank for any help you can give me.

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Comments (28)

Linda_Lou
16 years ago
If you want it for turnovers I would suggest blueberry pie filling, not the syrup.
You will need to order Clear Jel if you don't have any. It is not usually found in stores.

Here is a link that might be useful: Pie filling recipes.
ksrogers
16 years ago
To get more blueberries next year, start by adding some garden sulfur right now. Then in fall, add HollyTone acidic fertilizer, and again next spring before they sprout their buds. Usually if you don't get a decent amounts of blueberries, its due to the soil not being acidic enough. Blues require a very acidic soil like below a pH of 4. Here, my very old bushes can give me many quarts, provided I can protect them for the birds. They get HollyTone (Espoma product) twice per year and occaisonal garden sulfur too. Never apply lime to a blueberry patch, as the berries will not form. To slightly thicken a sauce, you can use Clear Jel as its a much more stable starch that is used in home canning.
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So I finally had access to enough cucumbers to try out the famous recipe. Some of the cucumbers were bigger than called for and I included them anyway. Well there must be a reason why you don't use big ones, because they turned to complete mush inside their skins and had to be discarded along the way. The remaining cukes are on day 3 of the sugar syrup. I have a question about trimming the ends. In the version above, you trim the ends before beginning but in an older version, I saw that Linda Lou had said not to trim the ends until slicing them into chunks. I trimmed the ends and wondered if that would make a difference. I'm using my German Harsch crock. I was perusing other recipes and read the one I'm pasting below. I wondered whether I should be cleaning the crock each day? That crock is a 10 liter model and weighs quite a bit. I have it sitting next to the sink since that way I can take it to edge it and tilt it over to pour out of it rather than have to try to pick it up. The only other suitable container I have is plastic and I really wasn't crazy about pouring so much boiling liquid into even though it is food grade. My last question is about room temperature. I usually keep the house between 77 and 78 degrees this time of year. Will that affect the pickle process? After the first day or two, I moved the thermostat down to 76 for the duration but that is as low as I'm willing to go. This recipe is a bit different than linda lou's. It uses salt in the water which is changed every other day. Then the sugar solution is gradually increased. 14-Day Sweet Pickles Can be canned whole, in strips, or in slices 14-day Sweet Pickles * 4 lbs of 2- to 5-inch pickling cucumbers (If packed whole, use cucumbers of uniform size) * 3/4 cup canning or pickling salt (Separated 1/4 cup on each of the 1st, 3rd, and 5th days) * 2 tsp celery seed * 2 tbsp mixed pickling spices * 5-1/2 cups sugar * 4 cups vinegar (5 percent) Yield: About 5 to 9 pints Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning. Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Place whole cucumbers in suitable 1-gallon container. Add 1/4 cup canning or pickling salt to 2 quarts water and bring to a boil. Pour over cucumbers. Add suitable cover and weight. Place clean towel over container and keep the temperature at about 70ÂºF. On the third and fifth days, drain salt water and discard. Rinse cucumbers and rescald cover and weight. Return cucumbers to container. Add 1/4 cup salt to 2 quarts fresh water and boil. Pour over cucumbers. Replace cover and weight, and re-cover with clean towel. On the seventh day, drain salt water and discard. Rinse cucumbers and rescald containers, cover, and weight. Slice or strip cucumbers, if desired, and return to container. Place celery seed and pickling spices in small cheesecloth bag. Combine 2 cups sugar and 4 cups vinegar in a saucepan. Add spice bag, bring to a boil and pour pickling solution over cucumbers. Add cover and weight, and re-cover with clean towel. On each of the next six days, drain syrup and spice bag and save. Add 1/2 cup sugar each day and bring to a boil in a saucepan. Remove cucumbers and rinse. Scald container, cover, and weight daily. Return cucumbers to container, add boiled syrup, cover, weight, and re-cover with towel. On the 14th day, drain syrup into saucepan. Fill sterile pint jars, or clean quart jars, leaving 1/2-inch headspace. Add 1/2 cup sugar to syrup and bring to boil. Remove spice bag. For more information see "Sterilization of Empty Jars" Pour hot syrup over cucumbers, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1 or use low- temperature pasteurization treatment. For more information see "Low-Temperature Pasteurization Treatment,". Table 1. Recommended process time for 14-day Sweet Pickles in a boiling-water canner. Process Time at Altitudes of Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft Raw Pints 5 min 10 15 Quarts 10 15 20
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lexilani
Original Author
16 years ago
Linda Lou, Thanks for the link, I will check it out. Since I use your recipe for syrup/topping last year with the peaches, strawberries, and blackberries, and they turned out great, I was hoping I could do the same with the blueberries.

Ksrogers, thanks for the tip. One plant isn't producing anything, one just a few handfuls and the third had quite a bit but the darn birds were getting a lot of them. I'll check the store this weekend to see if I can find the sulfur and acidic fertilizer.
readinglady
16 years ago
I hope I'm not speaking out of turn, but Linda Lou probably suggested pie filling because it seems the most logical choice for what you want to do - have a thick blueberry mixture to fill turnovers. By the time you make all the changes, that's nearly what you'd have anyway.

However, to get back to your original question, if you want to modify the syrup recipe, you can.

I'm assuming you're referring to these proportions:

SYRUPS MADE WITH PUREE
4 cups puree (fruit cooked with 1 cup of water and purÃ©ed)
4 cups sugar
1/2 package or less powdered pectin (if desired)
3 or 4 Tbsp lemon juice (if desired)

1. Can you cut the water down? Yes, but you'll have to watch the fruit carefully. The amount of water makes it possible to cook the fruit quickly without risk of scorching.

2. Can you leave the berries more whole? Yes.

3. Cutting the sugar from 4 cups to 3/4 cup? If you cut it that far the mixture won't thicken. Also, it won't keep as well once opened because sugar is a preservative. You could try cutting it a bit, I'd say a maximum of 1 cup. Extend the boiling time to 5 minutes. If it works, take notes and remember that for the next time. If it doesn't up the sugar for the next batch.

4. Lemon juice? If the berries are bland or extra-ripe, yes. If not, no.

5. Can you use the berry jam in the BBB? Yes, don't cook it to the jell point. 220Â° is the jell point. Cook it to 218Â° instead and it won't fully thicken.

Carol
lexilani
Original Author
16 years ago
Carol,
Thank you very much...it helps to know how and what I can cut down if I use that recipe. Since there seems to be a lot of room for me to make mistakes making all those changes with such a small amount of fruit, I'd best use the link that Linda Lou gave me.
I did cut and paste your post though becaus it will come in handy when I make my other fruit syrups later. :)
I have another question pertaining to the link for the fruit pie fillings....I hope it's ok to post it in here ...if I should make it a different post let me know. ok?

For the pie filling recipe it calls for "clear jell" can you interchange that with "sure jell" or liquid pectin? I can't remember seeing "clear jell" in the store but I might of overlooked it.
Linda_Lou
16 years ago
Clear Jel is a special modified corn starch. Pectin is only for jams, and is made most often from citrus peels.
They are not the same. You need to order the Clear Jel online most likely. It is rarely found in stores.
We have Wilco, which is a farm/hardware store. They have it. However, it is cheaper for me to order it and pay shipping. I get mine at www.barryfarm.com. They have excellent, fast service. They seem to be the cheapest for me to order from, too.
I think the pie filling will suit your needs the best as the other way will still result in a syrup. That or use regular jam, but I think you will like the pie filling results.
I want to say I am sorry I did not answer your questions as Carol did.
Also, thank you Carol.
Things get crazy for me this time of year and I often get in too big of a hurry.
readinglady
16 years ago
Linda Lou, I don't think you have anything to apologize for. Your contributions to this Forum are immeasurable. I just had a few minutes to follow up.

Since I'm now in my fourth month without a kitchen (keeping my fingers crossed I'll be up and running by the end of the month!) I'm not canning as others are, so it gives me a bit more time to post.

Looks like this year is my chance to use up what's already on the shelves, which is not a bad thing.

Carol
karen_b
16 years ago
lexilani I can vouch for the pie filling recipes on the website lindalou provided. I've only made the apple & cherry the past 3 years (leaving out the food coloring) and I also increase the fruit to about 4 cups because I like more fruit than syrup.
Linda_Lou
16 years ago
Carol, I hope you are getting a wonderful kitchen soon ! Goodness, that is a long time without one !
Thank you for being so kind. You contribute a lot here, as well.
Today we have a flooded laundry room and wet carpet ! My husband is due home any time now. He may want to go back to work once he finds out. I have no idea where to start. I mopped up as much water as I could. For some weird reason my front loader washer was half full of water and pouring it out all over the floor. The controls were off, so have no idea how it happened. You have to push a button to start the machine. It was not running. I have not washed clothes for 2 days, either. I have sogged boxes of detergents that I am trying to salvage.
Think I need a vacation.
readinglady
16 years ago
Oh, my gosh Linda Lou, that sounds awful. Good luck with the flood control! Is your water valve stuck open?

We did a full gut down to the studs and decking, added skylights, new sheetrock, lighting, cabinets, hardwood floor, everything. Last night I finally got a sink and the wall ovens and rangetop are going in right now.

No drawers, no shelves, no doors, no refrigerator, but at least I'll have a stove and water.

Carol
lexilani
Original Author
16 years ago
Linda Lou, As Carol said no sorrys needed. You have given me most of my recipes and tips and ideas the last couple of years....I don't think I would have ever canned anything but green beans if it hadn't been for you and this board lol! Carol you also have been a big help for me. You ladies probably don't remember me but i usually post every summer. And I really appreciate all the help you both gave me.

Hi Karen, I have no doubts about the recipe but it's always great to hear when others have tried it with success.
readinglady
16 years ago
Hello Lexilani, Yes I do remember you. But you know, I never noticed where you are living. My sister's in Bluefield!

Carol
lexilani
Original Author
16 years ago
Linda Lou, I know what you mean about getting in a rush this time of year...evidently I musta rushed right by the part of your post that told me the clear jel usually in stores lol. But that you for the info, I'm going to visit the website after posting:)

Sorry to hear about your flooded room...when that happens to me I usually make sure I use the water to wash under the washer and dryer lol...cuz I don't usually move them but once a year.

Carol I hope your without a kitchen due to remodeling and not something bad happening. I don't know that I'd be so calm about not being able to can during the summer.
readinglady
16 years ago
It's a long-awaited remodel. (Though it might also come under the "something bad" category, LOL.)

Carol
lexilani
Original Author
16 years ago
Carol, I'm not sure where Bluefield is but I'm an hour from Winchester VA. That's where I do my grocery shopping...it used to drive me crazy to have to go so far but I've gotten used to it now.

I checked out the Barry Farn site for the clearjel. I think I'm going to have to just try to make the blueberries some other way. the price is ok for 1 pound it's 2.99 but shipping cost is 6.79 I just can't seeing paying that much for shipping on a three dollar bag of thickner. And that's not getting it overnight either.
ksrogers
16 years ago
Give the Ingredients Store a try. They can ship Clear Jel to you, and they are in PA which is closer..

Here is a link that might be useful: Ingredients store
lexilani
Original Author
16 years ago
Thank you ksrogers, I'm going to that site now. I did do a search to see who else might sell it but all I came up with were stores that sent you to amazon.
ksrogers
16 years ago
Kitchen Krafts also sells that product, along with an instant procut called 'thick n' quick'. Its a bit more pricey there, however. I use that one for firming up the no bake cheese cake filling.

Here is a link that might be useful: Kitchen Krafts
Linda_Lou
16 years ago
You don't want to use the instant thickener in canned recipes. Just the regular.
Goodness, I didn't know that Barry Farms charged that much for shipping nowdays ! I think the Clear Jell here at Wilco is about $9 a lb. Actually, a pound doesn't go that far if you are making much pie filling.
Well, the washer problem was some sort of valve. A very nice man online told my husband exactly the problem, the part number, what screws to undue and even the size of the wrenches needed ! My husband found the part yesterday. Only took 20 min. to fix. Now we are still drying the carpet with a fan. Had to borrow one since we have A/C and don't own a fan.
Carol, what a great thing to have done at your home. I know it has been a big mess, but it will be worth it.
ksrogers
16 years ago
I use the instant only for things I eat fresh. Its a modified food starch as is Clear Jel, but its precooked, and will break down if its frozen or canned. I have even use a little of the instant for giving ice cream some smoother texture.
annie1992
16 years ago
Linda Lou, I hope you are all dried out now! I can sure vouch for your "syrup" recipe, every year I make blueberry, peach, and strawberry, sometimes I make raspberry and apricot too. I'm working on a sugar free version for Dad now, I made some peach last year with Equal and he loved it!

Carol, you know I've been following that kitchen remodelling project of yours and I've learned one thing. I'd love a remodel but I don't want to live through it, LOL.

lexilani, good luck with those blueberries. By the time I was done snacking, I wouldn't have any left to can!

Annie
dgkritch
16 years ago
Lexilani,

Try contacting your college local extension service.
Sometimes they know of a local source for ClearJel

Deanna

Here is a link that might be useful: WV Extension Offices
lexilani
Original Author
16 years ago
Hi Deanna,
Thank you for the link, I'm going to have to try that because I checked the site ksrogers gave and that one was even higher for shipping $10.68!! Heck I'd rather make Linda's Lou topping recipe and maybe add a little cornstarch when I make the turnovers lol.

Annie, thank you...I also used Linda Lou's recipes for blackberry besides the peach, and strawberry. The peach and strawberry was thick enough for the turnovers...but the blackberry could of been a little thicker.

Linda Lou...I bet it's good to have the washer fixed even though your carpets still wet.
ksrogers
16 years ago
I know that KK is high for shipping, but the Ingredients store should have a decent cost. If it were me, I would buy a big 3 to 5 pound bag. Here is another link that is still old fashioned, you need to call them to place orders, as they do not do direct web orders. They sell unusual items like sugar free angel food cake mix (who has that??). They do bulk, so can sell 50 pounds of clear jel if you want it. Located in upstate NY. Would LOVE to visit their store someday..

Here is a link that might be useful: Oak Hills bulk foods
MLcom
15 years ago
Nice ideas for pie filing.

ML
melva02
15 years ago
This is a fantastic topping that might be just what Lexilani was originally looking for. It's perfect to go on top of cheesecake. I did find that my second batch was thinner than my first. To up the natural pectin, you could include the lemon seeds in a mesh bag during the simmer and remove them before canning. Look up the jell tests (put some on a plate in the freezer, check whether it sheets when running off a spoon, cook to 218Â° F) if you need help checking the set.

You can use all blueberries and leave out the mango if you can figure out the yield (in cups) of 2 mangos so you have the same total volume of fruit.

Melissa

Blueberry-Mango-Frangelico Topping

2 mangos, peeled & diced
2 cups blueberries (fresh or frozen)
1 cup sugar
1 cup water
2 tbsp. lemon juice
1 tsp. grated lemon rind
2 tbsp. Franjelico

Combine all ingredients (except liqueur) in a saucepan. Bring to a boil, reduce heat and simmer uncovered for 25 minutes or until liquid has thickened. Stir in Frangelico and cook for 5 more minutes.

Ladle into hot jars, leaving 1/2 inch headspace. BWB for 10 minutes for half-pints and 15 minutes for pints.

This made a little over 2 pints for me. I've used lime instead of lemon...and peaches instead of mangos and both variations also taste good :-)

I believe this came from Topp & Howard's 'Small Batch Preserving.'

SuzyQ2
annie1992
15 years ago
Suzy, thanks for reminding me of that. Carol (Readinglady) gifted me with a copy of "Small Batch Preserving" and I had forgotten about this recipe.

I have blueberries and I have mangoes. I don't have Frangelico and I'm sure not going to buy a bottle for 2 tablespoons, LOL, but I'll sub something else. Maybe Cointreau? Or Galliano?

Annie
melva02
15 years ago
Too bad they don't make teeny bottles of frangelico with cute little cinctures (rope belts...yes I used to hang out with Franciscans). Is there such a thing as hazelnut extract? Frangelico is good in coffee if you're a drinker...I hardly ever use mine but it lasts like any other liqueur, unlike say Bailey's irish cream.

Melissa

blueberries-Linda Lou's topping recipe

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