Time for another Friday Moxie recipe! The festival is next weekend, and I can’t wait. This is a really easy recipe; the hardest part about it is being patient while it cooks down. The result is an herby-tasting, complex but smooth blueberry jam (because it’s pureed, but is still made from whole fruit) that spreads easily on toast (and contains a little caffeine from the soda, which might help get you going in the morning!)
Moxie Blueberry Jam
- 2 lbs blueberries (fresh or frozen)
- 3 cans of Moxie
- 1/2 c. sugar
The instructions are also pretty simple. Boil down to reduce liquids and cook the fruit thoroughly, then puree with an immersion blender and reduce to desired thickness and refrigerate or can. Makes 3-4 8oz. jars.