Look for fresh blueberries that are firm, dry, plump and smooth-skinned and relatively free from leaves and stems. Berries should be deep purple-blue to blue-black; reddish berries aren’t ripe, but may be used in cooking.
My mother-in-law and I dreamed up this jam after we'd been picking blueberries one day. She wondered if blueberries, raspberries and strawberries would taste good together. So she made a test batch—and we quickly learned that they definitely did! Then I came up with my own version of the jam. I preserve everything from our garden! —Karen Maerkle, Baltic, Connecticut
Other fruits are often used in relishes and sauces, but I decided to make one with my favorites - strawberries and blueberries. I get rave reviews when I serve this fruity, distinctive salsa over meat. It's also delicious atop a spinach or lettuce salad.
-Diane Hixon, Niceville, Florida
My mother-in-law used to make slump with wild blueberries and serve it warm with a pitcher of farm cream on the table. My husband and I have been eating it for 58 years, but the recipe is even older! —Eleanore Ebeling, Brewster, Minnesota