1 min read


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Today Telly Justice — Co-Founder of HAGS, NYC, by Queer people for all people turns up the volume on Samascott Orchards Blueberries with her recipe for Caramelized Blueberry Jam. Deft touches like brown butter and a splash of grain vinegar play on the warm, complex flavor of these berries – one taste and you’ll understand why they’re on a level of their own. ⁠



187g Samascott Blueberries
200g light muscovado sugar
100g glucose
10g grain vinegar
Zest of 1 lemon
2g salt
100g butter
37g water

Served with

Chewy corn ice cream, fresh blueberries & flowering basil

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1. In a bowl, mix the blueberries with 100g sugar, glucose, vinegar, lemon zest and salt. Let this mixture macerate for 20 mins.

2. Brown the butter. Pour the browned butter over the blueberries as they macerate.

3. In a separate bowl, mix the water with the remaining 100g Sugar until mostly dissolved. Very carefully pour into a sauce pot, making sure not to splash the sides. Heat over medium heat for 4-5 minutes. Do not stir unless it seems absolutely necessary. Once the sugar is perfectly bubbly and aromatic, pour over the blueberries and stir to combine.

4. Mix everything together in a sauce pot. Stirring occasionally, bring this mixture to a boil. Drop to below a simmer and let cook until it is the texture of loose jam, about 10 minutes. Taste and adjust seasoning as needed. Remove from heat and purée in a blender or food processor. Pour into a tray to cool.

5. Once cool enough to handle, it is ready to serve! I like to eat this jam with some yummy ice cream. Pictured we have it plated with our chewy corn ice cream, more fresh blueberries and flowering basil. Enjoy!

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