Blueberries for Sal

Books we Read

Things we Downloaded

Downloaded Activities to go along with Blueberries for Sal

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Food we Made

 

 

 

Blueberry Freezer Jam

2.5 cups of blueberries
1 cups of sugar
3 tablespoons of instant pectin
1 large Jar

Wash and smash the blueberries really well. In a separate bowl mix sugar and instant pectin then add the berries. Mix really, really well for at about 3 minutes. Pour into canning jars leaving about 1/2 inch for expanding in the freezer. Let set for 30 minutes, cap and freeze. You can freeze for up to one year. Use within 3 weeks of opening. 

Blueberry Muffins

Blueberry Pancakes

Blueberry Waldorf Salad

        

1 cup fresh or frozen blueberries, thawed, divided

1/4 cup vegetable oil

2 tablespoons orange marmalade         

2 teaspoons lemon juice        

1 teaspoon Dijon mustard    

1/4 teaspoon salt        

1 large Granny Smith apple        

4 cups (about 4 ounces) baby spinach   

2 stalks celery, cut into 1 1/2-inch matchsticks       

1/3 cup pecan halves, toasted

Directions: 

In a blender container, combine half the blueberries, the oil, marmalade, lemon juice, mustard and salt; blend until a smooth, thick dressing forms.

Core and slice the apple.

Arrange spinach, apple slices, celery and pecans on cold salad plates; top with remaining blueberries if using fresh.

Blend dressing again until smooth and drizzle each serving with dressing. If using frozen berries, fold into dressing and spoon over salads.

Games we Played

Making & eating Jam