It's wild blueberry season. These are the last of the berries, after the raspberries, saskatoons, huckleberries, and blackcurrants. The blueberries have a lovely intense flavour and I love them best.
Here in the Cariboo, two kinds of wild blueberries grow. One is a foot or so tall and has upward-facing fruit which are nice but a bit bland. The best ones are on the tiny low-bush plants. These grow only a few inches high and hide their tiny berries beneath their leaves, so they aren't easy to pick, but they're worth the trouble.
All my goatwalking these days is in places where the wild blueberries grow. The goats eat some and trample some, but there are so many that I manage to fill my container every day anyway. I pick for two or three days, then can a batch. If I keep this up all month, I'll end up with a really good supply of canned berries to last the winter.
- Fill small canning jars with blueberries.
- Pour boiling hot light syrup over the berries to 1/2" from the top of the jars. I use a syrup made from 1 cup sugar to 8 cups water.
- Process in a boiling water bath for 10 minutes.
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