FD Food & Honey
R.J.T Blueberry Park Inc.’s location in the Fraser Valley of British Columbia, Canada, is one of the world’s best blueberry growing sites. The area has an abundance of sunshine, rich soil and an adequate supply of clear underground water. R.J.T Blueberry Park Inc. has consulted with the most recognized blueberry experts in the province in order to develop a scientifically proven method for growing blueberry seedlings. Utilizing expert knowledge has ensured that R.J.T Blueberry Park Inc. follows the best procedures for cultivating seedlings, which include pruning, weeding, fertilization and pest control. This enhances the taste and quality of the company’s blueberries and has contributed to the company’s excellent reputation.
Our hand picked blueberries are only a few minutes away from our processing area and packaging is completed the same day. Packages are sized according to customer requests. Products are shipped to various locations throughout the world by air within hours of the blueberries being picked. We pledge to deliver only the freshest and sweetest blueberries to every customer!
Selling Season: Mid-July to Mid-September
Blueberries are delectable in both the heat of summer and the chill of winter. During winter, frozen blueberries are commonly used for smoothies, pies, and other recipes. R.J.T only freezes fully mature blueberries and uses the IQF instant freezing technique, which locks the nutrition inside the blueberries in the shortest possible time. Strict picking and processing procedures ensures that R.J.T’s frozen blueberries are of the highest quality and are delicious.
Our blueberries are hand or machine-picked and transported to our processing area which is located on the farm only minutes from the fields. Packaging is completed the same day and the blueberries are frozen and preserved in our constant temperature cold storage system at below -25° C. Frozen blueberries are available in 600 gram bags, 30 pound boxes or 1500 pound totes or by customer requirments and shipped by sea to various locations. We pledge to deliver the highest quality frozen blueberries to every customer!
Selling Season: Year-Round
Dried blueberries are packed with antioxidants and vitamins for a healthy treat. These dried R.J.T blueberries are slightly sweetened and are ideal for mixing in cereals, or adding to cakes and muffins. They also make a delicious addition to salads and are perfect for snacking on. One taste of these plump and sweet dried blueberries and your taste buds will be in paradise.
Dried Blueberries have been found to improve vision, clear arteries, strengthen blood vessels, enhance memory, stop urinary tract infections, reverse age-related physical and mental declines, and promote weight control. In general, blueberries are one of the richest sources of antioxidant phytonutrients found in any fruit. Antioxidants help the body protect itself against diseases.
Selling Season: Year-Round
Unlike most products on the market, R.J.T only use Grade A blueberries to produce freeze dried blueberries. The freeze drying method preserves taste, texture and nutrients better than any other food preservation method ever invented. Hence, our freeze dried blueberries are just as nutritious as fresh blueberries! Eat them as a snack, sprinkle onto cereals or add them to any one of your favorite recipes.
Ingredients: Grade A Blueberries
Important: Freeze-dried foods will absorb water like a sponge. Once you open these bags or cans, you must seal them in an air-tight manner.
Selling Season: Year-Round
Blueberry Jams & Spreads
Most of the blueberry jams on the market at present are made with immature and low-grade blueberries or blueberry concentrate, and use additives, which effectively lower both price and the quality.
R.J.T’s 83% blueberry jam and 83% whole blueberry jam are special and unique because:
1) Made exclusively from mature, Grade A blueberries.
2) Uses maple syrup instead of sugar.
3) Uses natural pectin extracted from the fruit as a thickening agent.
4) Free of preservatives.
5) Free of additives.
6) Made in small batches to ensure quality.
R.J.T’s 83% Whole Blueberry Jam: The blueberries in Whole Blueberry Jam are whole and this jam is preferred by customers who like its taste and texture. This type of jam goes well with yogurt and ice cream, and is perfect for cooking.
R.J.T’s 83% Blueberry Jam: Crushed blueberries are used for Blueberry Jam, which intensifies the flavour of the product. The materials and ingredients of blueberry jam are identical to those used for whole blueberry jam. Grade A blueberries constitute more than 83% of the ingredients in both jams.
Selling Season: Year-Round
Our hand crafted blueberry syrup is an excellent compliment to pure maple syrup. Made with Grade A blueberries and pure maple syrup, no artificial flavor, sugar and preservative added. This syrup is excellent on pancakes, waffles or crepes and as a wonderful addition to plain yogurt . Use it anywhere you would use maple syrup. Get all the great health benefits from blueberries in this great tasting versatile product.
Selling Season: Year-Round
On R.J.T Blueberry Park Inc, we have early to late season varieties blueberries planted on our beautiful farm. Therefore, the pollination season starts from April to June. Without bees help, the blueberry production will be reduced. Thus, we set up many bee hives on our farm for pollinating and harvesting honey. You will find thousands of bees working on our farm when you visit us during the blooming season.
Honey is one of nature’s sweet gifts. Honeybees gather nectar from a variety of flowers and place it into the hive’s honeycomb cells. The bees then mix the nectar with enzymes in a special pouch in their bodies, beginning the transformation of nectar into honey. Then these hardy workers evaporate a lot of the nectar’s water to thicken the liquid. When the honey is ready, the bees create a cap of beeswax on top of each cell. With most of the work complete, all we have to do is remove and extract the honey to get the natural goodness.
Since the ancient times, honey has been famous due to its useful benefits. These advantages have been taken into consideration since studies have shown that it has been used by people from generation to generation. Because of its profound advantages, different varieties of honey were discovered and one of these varieties includes the Blueberry Honey which is a type of honey that is produced from a flowering plant with indigo colored berries called Blueberries. Essentially, blueberries itself are known to supplement certain health conditions which is why Blueberry honeys are not only known for its sweet taste but as well as its health benefits.
4 Common Important Uses of Blueberry Honey:
1) Common colds and sore throat
2) Wound healing
3) Skin care regimen
4) Urinary Tract Infection
Selling Season: Year-Round
Blueberry Health Benefits
In the popular press, blueberries have reached superstar status in terms of their unique health benefits. While we prefer to think of all the World’s Healthiest Foods as rightful superstars, we can understand many of the special accolades being given to this wonderful berry. Most health research on blueberries involves their phytonutrient content. Anthocyanins – the colorful antioxidant pigments that give many foods their wonderful shades of blue, purple, and red – are usually the first phytonutrients to be mentioned in descriptions of blueberries and their amazing health-supportive properties. While it is true anthocyanins are pretty spectacular when it comes to blueberries and their support of our body systems, there are actually a wide variety of health support phytonutrients found in blueberries.
All of these phytonutrients function both as antioxidants and as anti-inflammatory compounds in the body, and they are responsible for many of the well-documented health benefits we get from regular consumption of blueberries.
- Hydroxycinnamic acids
- Caffeic acids
- Ferulic acids
- Coumaric acids
- Hydroxybenzoic acids
- Gallic acids
- Procatchuic acids
- Other phenol-related phytonutrients
Whole Body Antioxidant Support
Given the wide variety of antioxidant nutrients present in blueberries, it is not surprising to find research studies showing improved antioxidant defenses in body systems that need special protection from oxidative stress, like the cardiovascular system. But what is surprising about the blueberry research is its whole body relevance. It is not only the cardiovascular system that has been shown to have strengthened antioxidant status following consumption of blueberries. It is virtually every body system studied to date! For example, there is new evidence that damage to muscles following overly taxing exercise can be reduced through consumption of blueberries. There is also evidence that protection of the nervous system from oxidative stress can be accomplished by regular consumption of blueberries. These antioxidant-based protective effects have been shown in older adults at risk of neurodegenerative diseases, as well as in younger healthy adults and middle-aged obese adults. Antioxidant protection of the blood sugar regulatory system has also been demonstrated in blueberry intake studies, as has antioxidant protection of the digestive tract (especially with respect to the colon and its risk of cancer). It’s this whole body antioxidant support that helps blueberries stand out as an amazing antioxidant fruit.
Blueberry support of antioxidant defenses has been especially well documented with respect to the cardiovascular system. It’s the many different pathways for cardio support that are so striking in the blueberry research. In repeated studies of blood composition, blueberry intake (usually in the amount of 1-2 cups per day and over the course of 1-3 months) has been shown to improve blood fat balances, including reduction in total cholesterol, raising of HDL cholesterol, and lowering of triglycerides. At the same time, blueberry intake has been shown to help protect the blood components (like LDL cholesterol) from oxygen damage that could lead to eventual clogging of the blood vessels. Protection has also been shown for the cells lining the blood vessel walls. Connected with this antioxidant protection of blood vessel structures and blood fats is an improved overall antioxidant capacity in the blood itself. Interestingly, the ability of blueberries to increase plasma antioxidant capacity seems to continue as blueberry intake goes up above everyday levels. For example, some studies have shown better total antioxidant capacity when 3 or more cups of blueberries were consumed per day as compared to a daily intake of 1-2 cups.
Recent research has added yet another factor to our understanding of blueberries and cardioprotection. That factor involves an enzyme called nitric oxide synthase (NOS). Most studies on NOS have focused on a form of NOS called inducible NOS, or iNOS. Excess formation of iNOS is generally associated with increased risk of inflammation. However, there is a second form of NOS called endogenous NOS, or eNOS. Increased activity of eNOS is usually associated with better balance in cardiovascular function. Recent studies have shown that daily blueberry intake can result in increased eNOS activity, and this result is viewed as helping to explain some of the unique health benefits of blueberries for the cardiovascular system.
It would be wrong to end a discussion of blueberries and cardiovascular health without talking about blood pressure. In both men and women, and in study participants of many different ages, routine blueberry intake has been shown to support healthy blood pressure. In individuals with high blood pressure, blueberry intake has significantly reduced both systolic and diastolic blood pressures . In individuals with health blood pressure, blueberry intake has been shown to help maintain these healthy pressures.
One of the most exciting new areas of research on blueberries is the area of cognitive benefits. In one study involving older adults (with an average age of 76 years), 12 weeks of daily blueberry consumption was enough to improve scores on two different tests of cognitive function including memory. While participants in the study consumed blueberries in the form of juice, three-quarters of a pound of blueberries were used to make each cup of juice. As participants consumed between 2 and 2-1/2 cups per day, they actually received a very plentiful amount of berries. The authors of this study were encouraged by the results and suggested that blueberries might turn out to be beneficial not only for improvement of memory, but for slowing down or postponing the onset of other cognitive problems frequently associated with aging.
Lab and animal research studies on blueberry intake suggest that a large part of this cognitive protection is most likely due to nerve cell protection from oxygen damage by blueberries’ vast array of antioxidant nutrients. Nerve cells have a naturally high risk of oxygen damage and they require special antioxidant protection at all times in life. Their ability to send information throughout the body depends on the presence of balanced oxygen metabolism, and that balance cannot be achieved without ample intake of antioxidant nutrients. By lowering the risk of oxidative stress in our nerve cells, blueberries help us maintain smoothly working nerve cells and healthy cognitive function.
Blood Sugar Benefits
People diagnosed with type 2 diabetes, metabolic syndrome, and insulin resistance have a special challenge with respect to blood sugar balance. In many cases, people diagnosed with obesity also have a special challenge maintaining a balanced blood sugar level. It’s simply more difficult for these individuals to keep their blood sugar levels from spiking too high (or sometimes also from dropping down too low). Research on blood sugar balance and blueberry intake has been conducted on individuals who have been diagnosed with type 2 diabetes, metabolic syndrome, or insulin resistance, and the results of this research have been consistent. They have shown that blueberries (along with other berries) have a favourable impact on blood sugar regulation in persons already diagnosed with blood sugar problems.
When compared to other berries, blueberries are not particularly low in terms of their glycemic index (GI) value. Studies show the GI for blueberries falling somewhere in the range of 40-53, with berries like blackberries, raspberries, and strawberries repeatedly scoring closer to 30 than to 40. However, recent studies have shown that blueberries definitely function as a low-GI fruit in terms of their blood sugar impact. In one study on individuals diagnosed with type 2 diabetes, study participants who consumed at least 3 servings of low-GI fruits per day (including blueberries) saw significant improvement in their regulation of blood sugar over a three-month period of time. Their blood levels of glycosylated hemoglobin, or HgA1C were used as the standard of measurement in this study.
The blood sugar benefits of blueberries should not be surprising. Even at 40-53 in terms of glycemic index, blueberries typically fall into the “low-GI” category of foods (usually defined as any food with a GI of 50 or below). They also provide a very good amount of fiber (nearly 4 grams per cup). Most low-GI foods with strong fiber content are foods we can count on to be helpful in blood sugar regulation.
The retina of the eye is a unique place in our body and it is also a place that is at higher than normal risk of oxidative stress. Foods unique in phytonutrient antioxidants are often investigated for their ability to help protect the retina from oxygen damage, and blueberries are no exception! In preliminary studies on laboratory animals, the anthocyanins in blueberry protected the retina from unwanted oxygen damage. Interestingly, they have also been determined to help protect the retina from damage from sunlight. Like the area of cancer protection, we look forward to future research on human eye health and the potential for blueberry intake to help protect the human eye from damage by sunlight and oxidative stress.
While almost exclusively coming in the form of laboratory studies on human cells or laboratory animal studies, an increasing percentage of the blueberry research is being focused on anti-cancer benefits. Types of cancer already studied with respect to blueberry intake include breast cancer, colon cancer, esophageal cancer, and cancers of the small intestine. We look forward to the results of large-scale human studies on the potential ability of blueberry intake to lower risk of these cancer types.
• 3/4 – 1 cup (150 – 200 grams) granulated white sugar, or to taste
• 2 1/2 teaspoons (8 grams) cornstarch
• 1/8 teaspoon salt
• 2/3 cup (160 ml) water
• 1 pound (450 grams) or 3 cups of fresh blueberries (can also use frozen blueberries)
• 1/8 teaspoon pure vanilla extract(optional)
• 1 teaspoon freshly grated lemon zest (outer yellow skin) (optional)
• 1 tablespoon freshly squeezed lemon juice, or to taste
Place the sugar, cornstarch, salt, and water in a medium sized saucepan and stir until smooth. Gently stir in the blueberries and place the saucepan over medium heat. Cook (simmer) the sauce until the liquid thickens and becomes clear, stirring occasionally (about 10 minutes). (Some of the blueberries will break down but others will remain whole.) (The longer you cook the sauce the thicker it will become.) Remove from heat and stir in the vanilla extract, if using, and the lemon zest and juice. Taste and add more lemon juice if needed. Let cool and then cover and refrigerate for up to a week. Makes about 3 cups (720 ml). Preparation time15 minutes.
• 100g RJT Frozen blueblueberries
• 2 teaspoon maple syrup or honey
• 2 teaspoon vanilla extract
• 200ml milk
• 2 large scoops vanilla ice cream
In a blender, whizz blueberries, maple syrup or honey, vanilla extract, milk and ice cream. Pour into milkshake glasses and enjoy with a straw.
Blueberry Jam Tart
• 2 cups all-purpose flour
• ½ cup (100grams) granulated white sugar
• 10 tablespoons (140 grams) unsalted butter, at room temperature
• 2 to 3 tablespoons cold water
• ½ teaspoon backing powder
• 1 large egg
• 1 cup RJT Whole Berry Jam
1) Pulse flour, confectioners’ sugar, and a pinch of salt in a food processor to combine. Add butter, and process until the mixture resembles coarse meal, about 10 seconds. With processor running, add cold water, 1 tablespoon at a time, until a dough forms (do not process more than 20 seconds).
2) Cut dough in half; shape each half into a disk. Wrap in plastic wrap; refrigerate at least 30 minutes, or up to 1 day. Cut 1 disk into 12 pieces; on a lightly floured work surface, flatten each piece into a 2-inch round. Press a round onto bottom and up sides of each cup of a 12-cup nonstick mini-muffin tin. Repeat with remaining disk of dough and second muffin tin. Refrigerate 30 minutes. Preheat your oven to 400 degrees.
3) Once your pastry has chilled, remove one portion from the refrigerator and peel off the top piece of parchment paper. Using about a 2 1/2 inch (6 cm) cookie cutter, cut out rounds of pastry and gently press them into the muffin cups. Then fill each tart shell about two-thirds full with RJT Whole Blueberry jam. Bake for about 12 –14 minutes or until golden brown around the edges. Remove from oven and place on a wire rack to cool.
Makes about 30 – 2 inch (5 cm) Jam Tarts.
Blueberry Fruits Cream Cheese Tart
• 4 ounces (115 grams) full fat cream cheese, at room temperature
• 1/2 cup (100 grams) granulated white sugar
• 2 large eggs, at room temperature
• 2/3 cup (160 ml) cream
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon grated lemon or lime zest (optional)
• 6 ounces (170 grams) fresh berries, washed and patted dry
1) You will need either an8 or a 9 inch (20-23 cm) tart pan with a removable bottom.
2) In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry just starts to come together and form clumps.
3) Place the pastry in your tart pan and, using your finger tips, evenly press the pastry onto the bottom and up the sides of your pan. Gently pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)
4) Preheat your oven to 425 degrees F (220 degrees C) and place rack in center of oven. When ready, place the tart pan on a larger baking pan and bake until the crust is golden brown, about 13 -15 minutes.
5) Remove from oven and place on a wire rack to cool while you make the filling. Reduce the oven temperature to 350 degrees (180 degrees C).
1) In your food processor (you can also mix the ingredients together in your electric mixer or with a hand mixer) place the cream cheese and process until smooth. Add sugar and process until incorporated. Add the eggs and process until thoroughly combined. Add remaining ingredients and process until well blended and smooth.
2) Carefully pour the filling into the pre-baked tart shell. Arrange the fresh raspberries evenly in the filling and then bake the tart for about 30 – 35 minutes or until the filling is set (test by gently shaking the pan). Transfer tart to wire rack to cool.
Serve warm, at room temperature, or cold. Cover and refrigerate leftovers. Makes about 8 – 10 servings.
Blueberry Frozen Yogurt
• 3 cups R.J.T frozen blueberries (about 1 1lb)
• 3 Tablespoons lemon juice
• 3/4 cup to 1 cup of sugar (depending on how sweet your blueberries are, and how sweet you want the result to be)
• 1/4 teaspoon salt
• 1/8 teaspoon cinnamon
• 1 1/2 cups full fat plain yogourt (full fat yogourt is preferred, if you use low-fat or non-fat yogourt, substitute 1/4 cup of it with heavy whipping cream)
• 1/2 cup whole milk
1) Place the blueberries, lemon juice, sugar, salt, and cinnamon in a medium saucepan. Heat on medium heat, stirring, until all of the sugar has dissolved. While the mixture is heating, use a potato masher to mash up the blueberries. When all of the sugar has dissolved, remove from heat and let cool for 10 minutes. If you want a smooth result, you can process the cooled mixture in a food processor, or skip, in which case you’ll have pieces of blueberries which can add flavourful texture to the frozen yogurt.
2) Stir in the yogurt and milk until completely incorporated. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold. Process the blueberry yogurt mixture in your ice cream maker according to manufacturer’s instructions (usually about 25 minutes). Serve immediately (it will be soft) or let it firm up a bit by freezing it for several hours.
Blueberry French Macarons with White Chocolate Coconut Ganache
• 200 grams confectioner sugar
• 110 grams almond flour
• 2 teaspoons RJT Blueberry jam
• 2 teaspoons blue powdered food coloring, optional
• 3 large egg whites, room temperature
• 25 grams granulated sugar
White Chocolate Coconut Ganache
• 4 ounce white chocolate
• 2 ounce heavy whipping cream
• 2 teaspoons coconut rum
• ¼ teaspoon coconut extract
1) Line 2 baking sheets with parchment paper or silicone mats.
2) Sift together confectioner sugar, almond flour, finely ground blueberries, and blue food coloring (if desired) a couple of times into a medium bowl.
3) With a hand mixer fitted with the whisk attachment, whip egg whites until they appear foamy, approximately 30 seconds. While the mixer is running carefully pour in the granulated sugar in a slow stream and continue beating the whites on high until they reach a consistency similar to that of shaving cream. Be careful not to over-beat the egg whites, or the meringue will be too dry.
4) Add the sifted dry ingredients to the meringue all at once. Begin folding continue folding until the batter resembles a thick pancake batter. The folding should not take more than 50 strokes.
5) Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.
6) Preheat the oven to 280 degrees F.
7) When ready, bake one sheet at a time for approximately 16-17 minutes, depending on the macaron size they might require a longer baking time. Allow them to cool, then transfer to a wire rack.
8) While shells are baking prepare white chocolate ganache.
9) Bring heavy whipping cream to a boil and pour over the chopped white chocolate, making sure the chocolate is completely covered with heavy whipping cream. Let the chocolate rest for a minute or two.
10) With a spatula or wooden spoon gently stir the chocolate into the heavy cream until completely smooth. Add rum and coconut extract.
11) Place ganache in the refrigerator for at least 2 hours allowing it to chill properly.
12) Once chilled, remove from the refrigerator and fluff up with a whisk.
13) Fill a pastry bag with the white chocolate coconut ganache and pipe a small amount onto half of the macaron shells. Sandwich together. Refrigerate for 24-48 hours. Bring to room temperature before serving.
• 1 cup granulated sugar
• 1 stick unsalted butter, softened
• 2 large eggs
• 1 1/3 cups all-purpose flour
• 2 tablespoon baking powder
• 1/8 teaspoon salt
• 1 /3cup whole milk
• 2 teaspoon pure vanilla extract
• 1 cup RJT Frozen Blueberries
• 1 stick unsalted butter, softened
• 1 /2 cup RJT Blueberry Jam
• 1/2 teaspoon pure vanilla extract
• 16 oz of powdered sugar
1) Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2) In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3) Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
4) Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, combine together all the frosting ingredients except the fresh blueberries and mix together to combine. Add the frosting in a piping bag fitted with a large star tip and pipe the frosting onto cupcakes. Top with a few fresh blueberries!
Makes 12 cupcakes
• 5 tablespoons unsalted butter, melted, plus room-temperature butter for pan
• 12 graham crackers (3-by-5 inch)
• 1/4 cup sugar
• 1/4 teaspoon coarse salt
• 2 1/2 pounds bar cream cheese, room temperature
• 1 1/2 cups sugar
• 1/2 teaspoon coarse salt
• 4 large eggs
• 1 cup sour cream
• 1 cup RJT Whole Blueberry Jam
1) Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch spring form pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
2) Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scrap down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
3) Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of spring form. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight put RJT Whole Blueberry Jam before serving.