Type what you have

Ingredients

• ✓ blueberry
• sugar
• lemon juice
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan.
3. 3 Cook, stirring constantly, over medium heat until thickened, about 30 minutes.
4. 4 Serve and enjoy!

By Deb C

Ingredients

• ✓ blueberry
• white sugar
• water
• cornstarch

Instructions

1. 1 Gather all ingredients.
2. 2 Combine blueberries, sugar, water, and cornstarch in a saucepan; bring to a boil.
3. 3 Reduce heat and simmer until thickened, about 10 minutes.
4. 4 Enjoy!

By shadownc

Ingredients

• ✓ blueberry
• water
• sugar
• lemon juice

Instructions

1. 1 Gather the ingredients.
2. 2 Mix blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 15 minutes.
3. 3 Whisk lemon juice into syrup; serve immediately or cool.

By Vanessa Fregoso

Ingredients

• ✓ blueberry
• water
• lemon juice
• gelatin
• sugar

Instructions

1. 1 In a heavy saucepan over medium-high heat, combine blueberries, 1/2 cup water, and lemon juice. Bring to a boil, then reduce the heat and simmer gently for about 8 minutes, stirring frequently.
2. 2 Meanwhile, soak gelatin in 1/4 cup cold water.
3. 3 Remove blueberries from the heat and stir in gelatin and sugar. Pour into hot, sterilized jars and seal. Cool for 12 hours, then store in the refrigerator.

By Lovesmurfs

Ingredients

• ✓ blueberry
• strawberry
• raspberry
• sugar
• water
• butter
• all-purpose flour

Instructions

1. 1 Combine blueberries, strawberries, raspberries, sugar, water, and butter in a small saucepan. Bring to a boil and cook until berries break down, about 5 minutes. Reduce heat to medium and continue to simmer mixture, stirring occasionally, for 5 minutes.
2. 2 Remove from heat and allow to thicken until consistency is similar to a chutney or thick jam, adding flour to thicken even more if desired. Serve warm or chilled.

By NicMG123

Ingredients

• ✓ blueberry
• almond
• blackberry
• fruit pectin
• white sugar
• lemon
• gin

Instructions

1. 1 Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Toast the almonds in an ungreased skillet until lightly colored, 3 to 5 minutes. Set aside.
3. 3 Place crushed blueberries and blackberries in a large pot and add pectin. Slowly bring to a full rolling boil. Add sugar and lemon juice and stir to dissolve. Return to a full rolling boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
4. 4 Remove the pot from the heat. Stir in gin and toasted almonds.
5. 5 Ladle jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By mutti-am-herd

Ingredients

• ✓ blueberry
• peach
• white sugar
• lemon juice
• butter
• almond extract

Instructions

1. 1 Immerse 8 pint jars in simmering water until jam is ready. Wash the lids and rings in warm, soapy water.
2. 2 Combine peaches, 5 cups sugar, and lemon juice in a large stainless steel or other nonreactive pot over medium heat. Bring to a low boil and cook for 10 to 20 minutes.
3. 3 While peaches are cooking, combine blueberries and remaining 1 cup sugar in a separate pot over medium heat. Bring to a low boil and cook until just starting to thicken, 10 to 15 minutes.
4. 4 Add blueberries to the pot with peaches and cook until thickened to the consistency of jam, about 10 minutes more. Remove from heat, add butter and almond extract, and stir well.
5. 5 Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw on the rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By dthrones

Ingredients

• ✓ blueberry
• chia seed
• water
• raspberry
• blackberry
• honey
• strawberry

Instructions

1. 1 Soak chia seeds in water in a small bowl until has a jelly-like texture, about 5 minutes.
2. 2 Combine raspberries, blackberries, blueberries, honey, and strawberries in a medium saucepan over medium heat; cook, stirring occasionally, until berries are soft, about 15 minutes.
3. 3 Lightly crush berries in the saucepan with a fork or potato masher; stir in chia seed mixture until well combined. Cool for at least 10 minutes.

By TheGlutenFreeGeek

Ingredients

• ✓ blueberry
• strawberry
• raspberry
• sugar
• balsamic vinegar
• olive oil
• dijon mustard
• lemon juice
• honey

Instructions

1. 1 Muddle together blueberries, strawberries, and raspberries with sugar in a medium bowl until combined.
2. 2 Pour berry mixture into a blender and add balsamic vinegar, olive oil, Dijon, lemon juice, and honey. Blend until smooth.

By Simon C

Ingredients

• ✓ blueberry
• white sugar
• rhubarb
• strawberry
• peach
• blackberry
• apple
• fruit pectin

Instructions

1. 1 Combine sugar, rhubarb, strawberries, peaches, blackberries, blueberries, and apples in a pot over medium heat; bring to a boil. Cook at a boil for 10 minutes, stirring constantly. Stir in pectin; continue boiling until jam coats the back of a metal spoon, about 10 minutes more.
2. 2 Pack hot jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water; bring to a boil and lower the jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
4. 4 Remove jars from the stockpot; rest, several inches apart, for 12 to 24 hours. Press center of each lid with a finger to ensure the lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By Candy

Ingredients

• ✓ blueberry
• cream
• sweetened condensed milk

Instructions

1. 1 Gather the ingredients.
2. 2 Blend blueberries in a food processor (or mash them really well in a bowl).
3. 3 Mix cream and condensed milk together in a bowl; mix in blended blueberries.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes.
5. 5 Transfer to an airtight container and freeze until firm before serving, about 2 to 4 hours.

By aliciamargaret

Ingredients

• ✓ blueberry
• white sugar
• water

Instructions

1. 1 Place 1/2 of the blueberries into a small, heavy saucepan with sugar and water; bring to a boil. Reduce the heat and simmer, stirring often, until blueberries burst, about 10 minutes.
2. 2 Stir remaining blueberries into the saucepan; continue to simmer until compote thickens and coats the back of a spoon, about 8 minutes.

By alisadiomin

Ingredients

• ✓ blueberry
• watermelon
• wooden skewer

Instructions

1. 1 Slice watermelon in thick slices. Cut out stars using a cookie cutter.
2. 2 Skewer about 15 blueberries on a wooden skewer and 1 watermelon star on top. Repeat with remaining ingredients.

By Barbara Sauermann

Ingredients

• ✓ blueberry
• watermelon
• papaya

Instructions

1. 1 Place watermelon triangle on a plate with pointed side facing left. Place 1 blueberry on triangle for fish eye; place remaining 4 blueberries above fish's "mouth" for air bubbles.
2. 2 Cut a tiny curved sliver papaya for fish's mouth; place on watermelon. Flip papaya triangle over and place at end of watermelon fish for tail fin.

By Baking Pusheen

Ingredients

• ✓ blueberry
• raspberry
• blackberry
• marshmallow

Instructions

1. 1 Combine blueberries, raspberries, and blackberries in a bowl; mix gently. Top with marshmallows; stir in if desired. Refrigerate until ready to serve.

By Jenny Miller

Ingredients

• ✓ blueberry
• vanilla yogurt
• white sugar

Instructions

1. 1 Combine yogurt, blueberries, and sugar in a blender; blend until smooth.
2. 2 Pour mixture into popsicle molds; freeze until solid, 8 hours to overnight.

By Magda

Ingredients

• ✓ blueberry
• water
• honey
• lemon juice

Instructions

1. 1 Combine blueberries, water, honey, and lemon juice in a blender; blend until nearly smooth, adding more water if necessary. Press through a fine-mesh sieve to remove skins and seeds.
2. 2 Pour mixture into eight 3-ounce ice pop molds or paper cups; insert sticks into molds. Freeze, 8 hours to overnight.

By Strawberry Shortcake

Ingredients

• ✓ blueberry
• semi-sweet chocolate chip
• shortening

Instructions

1. 1 Place chocolate in a microwave-safe glass bowl; microwave until melted and smooth, stirring frequently. (Or place chocolate in a metal bowl set over a pan of simmering water; heat until melted and smooth, stirring frequently.) Off heat, stir in shortening until melted.
2. 2 Line a baking sheet with waxed paper.
3. 3 Add blueberries to chocolate mixture; gently stir to coat. Spoon small clumps of coated blueberries onto the prepared baking sheet.
4. 4 Refrigerate until firm, about 10 minutes. Store in an airtight container in a cool place. These will last about two days.

By econo1943

Ingredients

• ✓ blueberry
• white sugar
• water
• lemon

Instructions

1. 1 Gather the ingredients.
2. 2 Combine blueberries, sugar, water, lemon zest, and juice in the bowl of a food processor; process until pureed.
3. 3 Pour mixture into an ice cream maker and process for 30 minutes according to manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 1 hour.

By QUILTBUGJ

Ingredients

• ✓ blueberry
• stevia sweetener
• lemon juice
• water

Instructions

1. 1 Combine blueberries, sweetener, lemon juice, and 1 cup water together in a blender; blend until smooth. Pour into a pitcher. Add remaining water and stir. Serve chilled or over ice.

By Yoly

Ingredients

• ✓ blueberry
• blueberry juice
• vanilla yogurt
• wood

Instructions

1. 1 Combine blueberry juice, blueberries, and yogurt in a blender; blend on high speed until smooth, 15 to 20 seconds.
2. 2 Pour into 8 frozen pop molds (2.5 to 3 ounces each). Cover, insert craft sticks, and freeze until frozen, about 2 hours.
3. 3 Dip outsides of molds into warm water to loosen.

By Ocean Spray

Ingredients

• ✓ blueberry
• crescent roll
• confectioners sugar
• vanilla frosting

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Roll out crescent dough triangles onto a baking sheet.
3. 3 Place 1 tablespoon blueberries on widest end of each triangle; top each group blueberries with 1/2 teaspoon confectioners' sugar. Roll up crescent rolls around blueberries, starting with the wide ends. Pinch both sides to completely seal.
4. 4 Bake in the preheated oven until golden, about 12 minutes. Cool on a wire rack for 5 minutes.
5. 5 Dust turnovers with remaining confectioners' sugar. Drizzle with vanilla frosting.

By Charita Braker

Ingredients

• ✓ blueberry
• strawberry
• watermelon
• grape
• coconut

Instructions

1. 1 Combine blueberries, strawberries, watermelon, and grapes in a bowl. Fold in coconut.

By Maggie

Ingredients

• ✓ blueberry
• sweet cherry
• mandarin orange segment
• lemon juice
• fruit pectin
• sugar

Instructions

1. 1 Combine the blueberries, cherries, oranges, lemon juice, and pectin in a large pot; bring to a rolling boil. Stir in the sugar until it dissolves completely and the mixture returns to a rolling boil; boil 1 minute and remove from heat. Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands, process for 5 minutes in a boiling water bath. Allow jars to cool slowly, creating a vacuum seal. Allow to sit at room temperature 1 to 2 days to allow jam to set. Refrigerate after opening.

By Rachel Maneval Rode

Ingredients

• ✓ blueberry
• strawberry jam
• lychee
• toothpick

Instructions

1. 1 Spoon a little bit of strawberry jam into the hole of each lychee. Place a blueberry in the hole and secure blueberry with a toothpick.

By JuliettevanSon

Ingredients

• ✓ blueberry
• strawberry
• ice cream cone
• whipped topping
• sprinkle

Instructions

1. 1 Combine blueberries and strawberries in a bowl; spoon ½ into ice cream cone. Add 1 tablespoon whipped topping. Repeat layering with remaining ½ berries and remaining 1 tablespoon whipped topping; top with sprinkles.

By Jennifer Baker

Ingredients

• ✓ blueberry
• raspberry
• white sugar
• water

Instructions

1. 1 Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low and simmer until thick, about 10 minutes. Serve warm.

By thr33things

Ingredients

• ✓ blueberry
• strawberry pie filling
• white cake mix
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Dump strawberry pie filling into a 9x12-inch baking dish. Sprinkle with blueberries. Pour cake mix on top of blueberries. Drizzle melted butter on top.
3. 3 Bake in the preheated oven until the top is a light golden brown, about 45 minutes. Serve warm.

By sbennett05

Ingredients

• ✓ blueberry
• banana
• raspberry yogurt
• granola

Instructions

1. 1 Lay sliced banana in a shallow bowl. Spoon yogurt over it, then sprinkle with berries and granola.

By Rebekah Rose Hills

Ingredients

• ✓ blueberry
• banana
• almond milk
• almond butter
• water

Instructions

1. 1 Combine blueberries, banana, almond milk, and almond butter in a blender; blend until smooth, adding water for a thinner smoothie.

By Alli Shircliff