Sourdough Toast with Chèvre & Blueberry Jam Recipe

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It’s Blueberry Week at the Portland Farmers Market thanks to Fill Your Pantry and our local blueberry farmers! Here's another creation with the chandler blueberries I purchased from Springbank Farm. The blueberry jam recipe was inspired by thinking of what might be delicious on top of the Wandering Seeds Bakery sourdough bread picked up at the Portland Farmers Market. I had some Portland Creamery chèvre, and I thought it would be great with some fresh blueberry jam. I was right! ⁣⁣

Blueberry Jam⁣⁣⠀

Ingredients

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2 cups fresh blueberries⁣⁣⠀

2 TB water⁣⁣⠀

1-2 TB honey (depending on preferred sweetness)⁣⁣⠀

1/2 tsp cinnamon⁣⁣⠀

1 tsp lemon juice⁣⁣⠀

1/2 tsp lemon zest (optional)⁣⁣⠀

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Directions

Add blueberries, water, honey, and cinnamon to a small saucepan and heat over medium heat, stirring frequently. Not much water is needed because the blueberries will begin to release their own juices. Simmer blueberries for about 10 minutes. Use a potato masher to smash the blueberries. Cook an additional 5-10 minutes or until desired consistency, keeping in mind it will thicken a bit as it cools. Stir in lemon juice. Delicious served warm over ice cream, pancakes, waffles, or toast.⁣⁣⠀

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