Black-Raspberry Bliss Bars

I went raspberry and black-raspberry picking this week-end and made 18 jars of jam and 9 jars of chocolate raspberry sauce.  I remember picking black berries as a child – they were wild and the price was right – free!  I don’t think it actually qualified as “picking” because I think I ate each one I picked.   This time I just picked and picked and picked 14 pints of yummy berries.  I had some black raspberries left after the jam was made and knew this recipe would be perfect.  A bite of sunshine and summer in every bite, these bars are blissfully good!  Enjoy!

These are easiest to cut once chilled, and store even better in the fridge than they do at room temperature.

Ingredients:

• 1 cup white sugar
• 1 teaspoon baking powder
• 3 cups all-purpose flour
• 1 cup cold unsalted butter (2 sticks or 8 ounces)
• 1 egg
• 1/4 teaspoon salt
• Juice of one lemon
• 4 cups fresh black raspberries
• 1/2 cup white sugar
• 4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the black raspberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown.  Cool completely before cutting into squares.

Blueberries, Blueberries, Blueberries and more Blueberries! You Can Can It! Blueberry Chutney

I went to the local Farmers Market looking to score some pickling cucumbers.  I found some and then my eyes lighted on a sign “Case of blueberries $5.00”.  That was too good to not at least investigate even though I had no intentions of buying blueberries … well … you know how that goes!  Same with the cute dress or shoes you can’t pass up because “they are on sale”!  I looked them over and they were good … good to go, paid for the blueberries and my husband toted them out to the car along with my bags of pickling cucumbers.   Somehow I always get myself into these predicaments … not planning on doing a lot of canning and spending the day in the kitchen, but how could I pass up that deal!

So my next dilemma was what to do with all these beautiful ripe blueberries?!  I had not canned for a very long time and in fact, sold all my canning equipment and jars at a garage sale many years ago – call me crazy!  This year I decided I would start canning since I had a garden and fresh produce.  I had already purchased all the equipment and jars so I was halfway there.  I found a canning recipe for Blueberry Chutney – I’ve never had it but I liked the ingredients.  So Blueberry Chutney it was.

I canned about 8 jars of Blueberry Chutney and was so happy to see all my jars had sealed – Yeah for me!  I let them sit for a few weeks and decided open one up and serve it with grilled chicken.  It was really good and made for a quick easy dinner after work!  I think this Chutney would also pair very nicely with fish and pork.

Give it a try …. You Can Can It!  Enjoy!

Blueberry Chutney

Ingredients:

• 8 cups fresh blueberries, rinsed and chopped
• 2 medium onions, finely chopped
• 3 cups red wine vinegar
• 1 cup gold yellow raisins
• 1 cup dark brown sugar, firmly packed
• 1 tablespoon yellow mustard seeds
• 2 tablespoons freshly grated ginger root
• 1 teaspoon ground cinnamon
• 1 pinch salt
• ¼ teaspoon ground nutmeg
• ½ teaspoon dried red pepper flakes

Rinse and stem blueberries

Place blueberries in a large stockpot with onion, vinegar, raisins, brown sugar, mustard seeds, ginger root, cinnamon, salt, nutmeg, and red pepper flakes.  Bring mixture to a boil.

Lower heat; simmer, stirring occasionally, about 45 minutes, or until chutney is thick.

Ladle hot chutney into sterilized jars, leaving ½” headspace.  Wipe rims; cap and seal.

Process in water bath canner 15 minutes. Cool.

Put in a cool, dark place; leave 6-8 weeks before using