blueberry jam with fried bannock

• Prep Time: 15 minutes

• Cook Time: 30 minutes (jam + bannock)

• Resting Time (for dough): 15 minutes

• Total Time: ~1 hour

• Servings: Makes 6–8 bannock rounds + 1 jar of jam

• Skill Level: Easy

• Cuisine: Indigenous / Rustic Canadian

 Ingredients

For the Blueberry Jam:

• 2 cups fresh or frozen blueberries

• ¾ cup granulated sugar (adjust to taste)

• 1 tablespoon lemon juice

• 1 teaspoon lemon zest (optional)

• ¼ teaspoon ground cinnamon (optional)

• 1–2 tablespoons water (if using frozen berries)

For the Fried Bannock:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 tablespoon sugar (optional, for a sweeter dough)

• ¾ cup water or milk (more if needed)

• Oil for frying (vegetable, canola, or lard)

 Equipment Needed

• Medium saucepan (for jam)

• Large mixing bowl

• Rolling pin (optional — can pat by hand)

• Cast iron skillet or deep frying pan

• Slotted spoon or tongs

• Paper towels (for draining)

• Mason jar (for storing jam, optional)

 Time Breakdown

 Instructions

 Step 1: Make the Blueberry Jam

1. In a saucepan, combine blueberries, sugar, lemon juice, and zest (if using).

2. Cook over medium heat, stirring occasionally until berries break down (~10 minutes).

3. Use a fork or potato masher to gently mash some berries for a jammy texture.

4. Continue simmering until the mixture thickens slightly (~5–10 minutes).

5. Add cinnamon if desired for warmth.

6. Remove from heat. Let cool and transfer to a clean jar or container. The jam will thicken as it cools.

Jam will keep in the fridge for up to 2 weeks, or freeze for longer storage.

 Step 2: Make the Bannock Dough

1. In a bowl, mix flour, baking powder, salt, and sugar (if using).

2. Gradually stir in water or milk until a soft, slightly sticky dough forms.

3. Gently knead 2–3 times until just combined. Don’t overwork.

4. Let rest, covered, for 15 minutes.

 Step 3: Fry the Bannock

1. Heat ½–1 inch of oil in a deep skillet over medium-high heat. Oil should be ~350°F (175°C).

2. Divide dough into 6–8 pieces. Flatten each into a round about ½ inch thick.

3. Carefully place 1–2 rounds at a time into the hot oil. Fry 2–3 minutes per side until golden brown and puffed.

4. Remove and drain on paper towels. Repeat with remaining dough.

Tip: You can also deep-fry for extra puff or use lard for traditional flavor.

 Serving Suggestions

• Serve warm bannock with a generous spoonful of blueberry jam on top.

• Add a pat of butter under the jam for extra indulgence.

• For dessert: Top with whipped cream, maple syrup, or a scoop of vanilla ice cream.

• For breakfast: Pair with coffee or tea for a cozy morning.

 Make It a Meal

Want a savory twist?

• Serve jam on the side with a plate of eggs, bacon, or sausage.

• Use leftover bannock as a sandwich base with ham or cheese, then enjoy jam on the side.

 Nutrition (Per Serving – Approximate)

Based on 6 bannocks and 1 cup of jam divided into 8–10 servings.