Spread 20 pounds of fresh blueberries in a single layer on drying table. Sort out the over ripe ones for marmelade, set aside. Cover with fly screen, sun dry one day, stir, sundry till still leathery but dry. Sort out any blemished or burst dried berries for marmelade. Remove dried berries after 10 am to cardboard boxes, after morning dew has evaporated. To reconstitute, use tall glass, fill with dried berries, immerse in cold water, sieve on top to keep berries submerged.

Puree pound of fresh blueberries, add 1/4 cup warm honey, spread mix 1/4” thick on half size cookie sheet, dry under fly screen on the cookie sheet till you can peel the edge, about 2 days to a week. Peel leather off, flip, sun dry other side one more day, make rolls, cut to size, store dry and insect proof. Good for several years.

Put cups of blueberries with half as many cups of cane sugar in sterilized glass jar, cover with 80+ proof vodka or everclear moonshine or rum, stir daily till sugar is dissolved, close jar to keep free of insects, good for two years.

Make blueberry jam without pectin. Sterilize jars, lids, rings, airdry. Crush 5 cups ripe blueberries, taste, mix with 1 or 2 cups honey, boil 5 minutes, pour into jars, leave 1/2” head space, close. Boil water, immerse jars in boiling water, 15 minutes, cool. Label and store in pantry, good for several years.

Make blueberry pemmican. See my recipe in cookpad.