Wild Maine Blueberry Jam
A thick, dark jam made from tiny wild blueberries, lightly sweetened, brightened with a touch of lemon — the memory of summer put into pots for winter.
A thick, dark jam made from tiny wild blueberries, lightly sweetened, brightened with a touch of lemon — the memory of summer put into pots for winter.
The Maine summer is brief, and I try to hold onto its taste. I go to pick those tiny wild blueberries that grow on the moors, denser and more fragrant than garden ones. I barely preserve them, without drowning them in sugar, for I want them to keep their northern fruit's sharpness. A pot opened in the heart of January, and a whole summer returns on the toast.
- •Wild blueberries gathered from the moor — a large basket (fruit)
- •Sugar — to taste, moderate (preservation and sweetness)
- •Lemon juice — a few drops (acidity and setting)
Wild Maine Blueberry Jam
A thick, dark jam made from tiny wild blueberries, lightly sweetened, brightened with a touch of lemon — the memory of summer put into pots for winter.
Why this dish? Yourcenar loved wild fruits gathered around Petite Plaisance, in a Maine famous for its wild blueberries. Turning them into jam was a way to keep a bit of summer for the long northern winters — a gesture of sobriety and attention to nature that suited her.
The Maine summer is brief, and I try to hold onto its taste. I go to pick those tiny wild blueberries that grow on the moors, denser and more fragrant than garden ones. I barely preserve them, without drowning them in sugar, for I want them to keep their northern fruit's sharpness. A pot opened in the heart of January, and a whole summer returns on the toast.
Ingredients (period version)
- Wild blueberries gathered from the moor — a large basket (fruit)
- Sugar — to taste, moderate (preservation and sweetness)
- Lemon juice — a few drops (acidity and setting)
Ingredients
- Wild blueberries (or fresh blueberries) — 1 kg (main fruit)
- Sugar — 600 g (preservation and sweetness)
- Lemon juice — 1 lemon (acidity, balance and gelling)
- Lemon zest (optional) — 1/2 (perfume)
Method
- Sort and rinse the blueberries, drain.
- Put them in a preserving pan with the sugar and lemon juice, let macerate for 1 hour.
- Bring to a gentle boil while stirring, then cook over medium heat for 20-25 minutes, skimming.
- Check the set: a drop placed on a cold plate should thicken slightly.
- Pour boiling into sterilized jars, seal and turn upside down until cool.
- Store away from light; once opened, keep in the refrigerator.
How it was made : Maine is one of the great territories of the wild blueberry (low-bush blueberry), harvested and preserved by families since the 19th century. The reduced-sugar jam, which preserves the fruit's acidity, matches the frugal and natural spirit of Yourcenar's table.
The contemporary twist : Label the jars with a pen, writer's diary style, and serve the jam on warm toast alongside afternoon tea.
Marguerite Yourcenar · Charactorium