BLUEBERRY SMASH RECIPES

Steps:

• Fit a large pot with a rack, or line with a folded kitchen towel. Fill 2/3 with water and bring to a boil. Add 2 one-quart canning jars and boil for 10 minutes. Jars may be left in the warm water in the pot until ready to be filled. (Alternatively, you can sterilize jars by running them through a dishwasher cycle, leaving them there until ready to fill.)
• Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add lids to soften their rubber gaskets. Rings and lids may be left in the water until jars are filled.
• In a large heavy pot, combine 1 cup water with sugar, cornstarch and lemon juice, and whisk until smooth. Bring to a boil and add berries; the mixture will look gloppy. Smash some of the berries with a potato masher or the back of a spoon. Return mixture to a boil for 1 minute. Add extract and liqueur, if using, and stir well.
• Remove warm jars from pot and bring water back to a boil. Ladle hot filling into jars just up to the base of the neck, leaving 1 inch at the top. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars back into the pot of boiling water. The water should cover the jars; if not, add more. Boil jars for 30 minutes. Transfer jars to a folded towel and allow to cool for 12 hours; you should hear them making a pinging sound as they seal.
• Test the seals by removing rings and lifting jars by the flat lid. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. (Rings and jars may be reused, but a new flat lid must be used each time jars are processed.) To reprocess, reheat filling to boiling point (as in Step 3), then continue as before.

Steps:

• Spray the inside of a loaf pan with cooking spray. I like this coconut oil spray.
• Preheat your oven to 350 degrees.
• In a large bowl add all of the dry ingredients; granulated sugar, flour, salt and baking powder.
• Use a zester and grate into the dry ingredients bowl the zest of the entire lemon. If you don't want a lot of lemon flavor you can just do half or less.
• If you don't have a lemon you can certainly do lemon extract instead.
• Use a spoon to mix those dry ingredients and zest together.
• Set the bowl aside.
• In a small bowl, crack and whisk your eggs.
• Add in the milk and whisk it into the eggs.
• Pour the egg and milk mixture into the flour mixture. Begin to combine it.
• Now you can add the melted butter. I don't like to add melted butter into the eggs because you do not want it to cook the eggs, ideally. If you want to add the butter to the egg and milk mixture you can, but just be mindful especially if it is really hot butter.
• Combine the batter. I like to just use a large wooden spoon.
• Now that all of this is combined it will be easy to gently fold the fresh blueberries in. Be gentle you don't want to smash the berries.
• Pour the batter into the prepared bread pan and pop it in the oven for sixty minutes or until a toothpick inserted in the middle comes out clean.