From the kitchen of One Perfect Bite...I don't mean to dump on weather men. I know they're good to their mothers and love their wives and children, but they are the only group of people I know, who can be consistently wrong and still receive regular raises and promotions. Last week they spread the word that temperatures would be the the low 80's for the foreseeable future. It was just a rumor. Thermometers here hit 100 degrees today and while we don't have humidity, 100 degrees is still too darn hot for an outdoor adventure. Relegated to the house for the duration I had two choices: housework or cooking. Guess which I decided to do? I bought a flat of blueberries yesterday and they kept me the kitchen for most of the day. I wanted to test some new recipes for cakes and pies, but my real goal was to walk through a recipe for blueberry butter that I had first seen in the book Food in Jars, by Marisa McClellan. I was attracted to the recipe because it appeared to be effortless, was cooked in a slow cooker and made a small batch of preservable fruit that was perfect for two people. It was also my token canning adventure for the summer. It turned out well, and I thought those of you who enjoy blueberries, might want to give it a try. It is not as sweet as a jam or jelly and while it is spreadable, it has an entirely different texture. You can control how thick or thin you want the spread to be by regulating the amount of time it cooks and if you process it in a boiling water bath it will keep for 6 months in your pantry. I hope some of you will give the recipe a try. Here is how it's made.
