Pickled Blueberry Sorbet

The natural pectin in blueberries helps keep this pickled blueberry smooth, and the vinegar helps balance the sweetness of both the berries and the maple syrup. The combination of spices adds a complex punch to the senses.

Blueberry Lavender Jam

Lavender transforms ordinary blueberry jam into preserves that are positively romantic. Delicate and floral, it would be perfect with scones, croissants, or crostini with fresh ricotta.

Blueberry Rhubarb Jam With Maple Syrup

Thick, silky, and speckled with tiny chunks of blueberries, this jam has a pronounced maple flavor and is lightly scented with star anise, cinnamon, and vanilla. It would be perfect between layers of French toast, but also try it with buttery scones or cinnamon streusel muffins, or swirl it into oatmeal.

Summer Blueberry Jam

This delicious blueberry jam made from in-season summer blueberries, sugar, and lemon juice couldn't be more simple to make. The key is to select the best berries: Namely, a mixture that includes mostly just-ripe berries with a few under-ripe berries as well.

Banana Ketchup

Born out of a short supply of tomato ketchup and an abundance of bananas in the Philippines during World World II, banana ketchup was created as a sweeter, fruitier facsimile of its tomato counterpart.

Homemade Ketchup

While nothing will replace a flavor so ingrained in our psyches as Heinz, this ketchup had its own appeal. It was brighter and fresher than bottled ketchup, with a natural tomato flavor that had just enough spice to clearly define itself as ketchup over any other tomato sauce.

Sweet and Sour Ketchup

Pineapple juice provides the fruity note of a classic Chinese-American sweet and sour sauce whose balance is a mix between brown sugar and rice vinegar.

Blueberry Ginger Sorbet

This blueberry sorbet is all about fresh berries at their peak. It's silky smooth with a bit of sweet crunch from blueberry seeds.

Bumbleberry Syrup

The uses for this near-effortless syrup are endless: Stir it into summery cocktails, flutes of Champagne, or lemonade, swirl it into yogurt or oatmeal, or drizzle it over ice cream, cakes, and pies.

Blueberries + Bourbon

I've taken to smashing a few blueberries in the bottom of a cocktail shaker, then adding bourbon, lemon and simple syrup, then giving it a good shake. Once the whole thing has been strained into a glass, I like to lighten it a with a bit of seltzer and a squeeze of lemon peel.