Lemon Ice Box Pie with Blueberries

It may not feel like it to some of you, and especially not to me (as I sit in a massive heatwave for the past week and a half, sweltering in triple digit, record breaking temps) but summer is almost over (thank God). School is in full swing and its Labor Day weekend! The unofficial final summer bash. Barbecues, picnics, pool parties and dashes to the beaches are all in order. None of which are without food. And none of which should be without dessert.

Lemon Ice Box pie is the perfect summer dessert. My grandmother in Alabama used to make it, I have always loved it, and therefore it's very southern my mind. If you haven't tried, give yourself a treat. It's quick, easy and so refreshing. 

And....there's no baking required. As in....no turning on the oven!! Not even for a minute.

Oh...but I added a little twist to the original recipe. You see, I happen to have a thing for lemons and blueberries. It's like a match made in heaven. Tart, tangy, sweet, zingy, bright and refreshing all at the same time. 

Besides.....how many of you have that extra can of sweetened condensed milk sitting in your cupboard? You know the one I'm talking about.....it's left over from the holidays, and every time you search your cupboard for a can of something....it gets shuffled around from one spot to the next.

Guess what.....that can has a destiny....and your need of a last minute dessert for that fabulous pool party you've been invited to tomorrow, requires that can. 

Let me take a wild guess....that can is probably Eagle Brand. Am I right? I know there are other brands out there...but when I'm looking for sweetened condensed milk during the holidays, its that label that my eyes are searching for. It's iconic. Almost legendary in its own right. 

Sooo....grab that can and let's get this party started!

This will make two pies if using the store bought graham cracker crust pie shells, or you can make one big huge mega deep dish pie like I did. Or, you can get out a 13x9 casserole dish and make it that way. Here's the recipe for the graham cracker crust if needed:

3 cups finely ground graham crackers

2/3 cup sugar

12 tablespoons melted butter

Mix the graham cracker crumbs and the sugar, then stir in the melted butter. Press into 2 - 8 or 9" pie pans. Chill it in the fridge for about an hour or so. 

   

Now for the main attraction!

Lemon Ice Box Pie with Blueberries

1 can Eagle Brand sweetened condensed milk

12 oz Frozen Cool Whip, slightly thawed

6 oz  frozen lemonade concentrate
8 oz Blueberry jam or preserves (or more if desired)
Fresh blueberries to garnish
Fresh lemon zest to garnish
2 graham cracker crust pie shells

Combine the sweetened condensed milk, cool whip and lemonade concentrate until smooth. Set aside.

Spread the jam evenly along the bottom of the graham cracker crust pie shells. Divide the lemonade mixture and pour into each pie. Refrigerate until set. Garnish with fresh blueberries and lemon zest and enjoy!

Blueberry Freezer Jam with Rosemary and Shiraz

For the past week I've had 'blueberry' on the brain.

Not because they're so good for you. Not because they contain antioxidants. Not because they're loaded with vitamin C, manganese, and fiber. And the fact that they're low in fat and calories and are just so dang tasty, has nothing to do with why blueberries have been on my mind either. I buy them every week so whats so special now?

Well, ever since I attended A Very Blueberry Thanksgiving last weekend, I can't stop thinking about these Little Blue Dynamos.

So I decided to hit the kitchen and make something that was meant to last. Longer than a side dish or a smoothie.

Freezer jam!!  I'm a huge fan of freezer jam. Not only is it easy but it's worry free (no concern about canning and lids sealing or the chance of botulism). And the fresh fruit flavor in freezer jams just can't be beat. That's right..fresh fruit as in....not cooked. There is a very different flavor going on between canned jams and freezer jams. I'm not saying canned jams aren't good. I'm just saying....they're different.

Speaking about 'different flavors going on'...are you wondering about the rosemary aspect here? Believe it or not, rosemary could quit possibly be blueberry's new best friend. (Sorry lemon, make room for a new member of the group). Lemon still has it job as "flavor brightener" but rosemary adds a new dimension and depth, and it's a mutual experience. Blueberry helps define the sweetness of rosemary and the rosemary balances the tang of the blueberry while adding this almost.....I dunno...cocktail, mixology level. Peppery, sweet, sappy, yet sill all blueberry. It's just delightful!

Btw...this jam is all grown up. Not only is it packing some earthy sweetness, but it's packing vino. Shiraz to be more specific.

Sorry kids, but this batch will not be found with the peanut butter in your lunch pails.

Blueberry Freezer Jam with Rosemary and Shiraz
Makes about 7 8oz jars of jam

Prepare 7 or 8 8oz jars and lids for canning by cleaning, then rinsing with boiling water and drying thoroughly.

3 cups frozen blueberries, thawed
5 1/4 cups white sugar
zest from 2 lemons
1 pack of pectin
3/4 cup Shiraz wine
Leaves from 1 4" fresh rosemary stem, minced

In a food processor or blender, pulse the blueberries 3 or 4 times, just enough to break them up without pureeing. If you do not have a blender or food processor, you can mash them with a potato masher. You might have more obvious pieces of blueberry skin as a result.

In a large bowl, combine the 'mashed' blueberries, sugar, and lemon zest. Allow to sit for 10 minutes, stirring occasionally.

In a small saucepan, combine the pectin, wine and minced rosemary. Heat over high heat, bringing to a boil while stirring constantly. Boil and stir for 1 minute, or until pectin has dissolved. You will notice the pectin mixture turn a foamy pink. Keep going...it'll quickly become a beautiful clear, deep red.

Add the pectin mixture to the blueberry mixture and stir for 3 minutes.

Fill your prepared jars to about 1/2 below the rim. Clean up anything that may have spilled on the rim or the sides. Cover with lids and allow to rest out on the counter for 24 hours.

Once set, store in the freezer for up to a year. After a jar has been opened, keep refrigerated and use within 3 weeks.

If you can put the spoon down and stop eating it as is for just a minute, try it over a block of cream cheese, smeared all over a slice of fresh baked bread. If you're inclined to share, you might want to present this at your next party. The holidays are just around the corner. Then send your guests home with their own jar.

For more information and recipes, visit the U.S. Highbush Blueberry Council and see what all the buzz is about Little Blue Dynamos.