Hancock woman hits sweet spot with new line of blueberry jams

Kt Waters, who has been creating menus and recipes all of her adult life, is currently introducing her “bleuberet” line of blueberry condiments.

HANCOCK — Kt Waters of Hancock Point readily admits it is tough to improve on the tiny, firm, unadorned, ebony blue wild blueberry.

But after two years of culinary trial and error she has produced a line of blueberry jams, or confitures, that she believes do justice to Maine’s premier crop.

Her three standard products are “bleuberet in the buff” for the purist; “bleuberet spiced” with cinnamon, clove and nutmeg and “bleuberet blimy” with lime zest.

Currently she is selling the bleuberet line at Simons Hancock Farm, Best Wines in Hancock, Acadia’s Mainly Ours in Bar Harbor, Vinolio in Belfast and State Of Maine Cheese Co. in Rockport.

Bleuberet also will be available online by the end of September, she said.

Roasted Glazed Pork Tenderloin with Bleuberet Spiced

Serves 8-10

2 Tbsps. unsalted butter, softened

2 Tbsps. olive oil

4 pork tenderloins

Salt and pepper to taste

4 Tbsps. bleuberet spiced

3 Tbsps. Dijon mustard

1 Tbsp. dark brown sugar

2 Tbsps. molasses

Preheat oven to 375 F degrees.

Combine olive oil and softened butter, add salt and pepper. Set aside. Remove silver skin with a small knife (it will tighten when cooked if not removed). Rub tenderloins with butter/oil mixture. Place in a ceramic or glass baking dish.

Combine the remaining ingredients in a small pot and bring to a boil. Mix well. Set aside.

Place butter-oil seasoned pork tenderloins in preheated oven. Roast for 15-20 minutes. Open oven and carefully spoon glaze over tenderloins. Roll them around a bit so they get thoroughly coated. Roast for five to 10 more minutes. Check temperature (165 degrees to be fully cooked).

Remove from oven and allow to sit for five minutes before slicing. Reheat remaining glaze. Place sliced meat on a serving platter and spoon hot glaze over meat. Serve and enjoy!

Ricotta Cheesecake with Bleuberet Blimey

Serves 8-12

2 cups finely crushed ginger snaps

5 1/3 Tbsps. butter, melted

2 15-oz. containers ricotta cheese

1 cup sugar

2 Tbsps. flour

1 tsp. vanilla

1 Tbsp. lemon juice

2 tsps. freshly grated lemon peel

6 eggs lightly beaten

6 Tbsps. bleuberet Blimey

Preheat oven to 325 degrees.


Melt butter for crust. Crush cookies in food processor. Mix the crushed cookies and butter together in a small bowl. Butter the sides of a 9-inch spring form pan. Press the butter and crushed cookie mixture evenly onto the bottom of the pan. Place in the freezer for 10 minutes to harden. Remove from freezer and bake 10 minutes in pre-heated oven. Cool on a wire rack.


In a large bowl, beat the eggs, sugar and flour until pale in color. Add ricotta cheese and beat until smooth. Add vanilla, lemon juice with lemon peel. Pour filling into a cooled crust. Bake 60-75 minutes or until top is golden brown. It should be a little soft (it will firm as it cools).

Remove to a wire rack. Cool for 30 minutes. Loosen the cheesecake from the rim with a thin metal spatula, but do not remove rim. Refrigerate a minimum of four hours.


Remove from refrigerator 20-30 minutes before cutting. Remove outside ring from spring form. Spoon bleuberet Blimey evenly over the top of the cheesecake. Cut and serve.

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Jacqueline Weaver

Jacqueline Weaver

Reporter at The Ellsworth American
Jacqueline's beat covers the eastern Hancock County towns of Lamoine through Gouldsboro as well as Steuben in Washington County. She was a reporter for the New York Times, United Press International and Reuters before moving to Maine. She also publicized medical research at Yale School of Medicine and scientific findings at Yale University for nine years.[email protected]
Jacqueline Weaver

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