Moxie Blueberry Jam

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.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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