Monday, June 15, 2009

Strawberry/Blueberry Syrup

3 cups strawberries
3 cups fresh blueberries
3 cups sugar
1-1/2 cup light corn syrup
1/3 cup lemon juice
Pulse berries in food processor till desired consistency. Place berries, sugar, corn syrup and lemon juice in a large saucepan and bring to a full rolling boil over high heat stirring constantly.
Reduce heat and stir frequently then boil for 50 minutes. Remove from heat and skim.
Pour into hot 1/2 pint jars. Seal and process in boiling water bath for 5 minutes.

Sunday, June 14, 2009

Best Ever Blueberry Cream Pie

3 cups fresh blueberries
1 (9 inch) deep dish pie crust
Creamed mixture:1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1/2 cup sour cream
Crumble Topping:
1/2 cup white sugar
1/2 cup all-purpose flour
1/4 cup butter
Directions: Sift together 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream. Stir until blended. Drop blueberries into prepared pastry shell and spoon sour cream mixture over berries. In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in butter with pastry blender until mixture resembles course meal. Sprinkle this mixture over creamed mixture and berries in pie shell. Bake at 350 degrees for 50 to 55 minutes, or until lightly browned. We like to refrigerate until completely cool, and serve. Delightful!