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Blueberry Maple Jam

Source of Recipe

From "Preserving by the Pint" by Marisa McClellan


Recipe Introduction

"One of my favorite food blogs is one called Well Preserved. Written by Canadians Dana Harrison and Joel MacCharles, it features a wealth of useful, clear, and inspiring preserving information. This recipe is a very slightly adapted version of a jam they refer to as 'blueberry crack,' sweet and with a primal maple essence. I like to dollop it on pancakes in place of my standard drizzle of syrup."

List of Ingredients

◦ 1 dry quart fresh blueberries, rinsed, picked over, and mashed (about 1 � pounds)
◦ � cup packed light brown sugar
◦ � cup pure maple syrup
◦ 2 tablespoons bottled lemon juice


Recipe

Prepare a boiling water bath and two half-pint jars. Place two lids in a small saucepan of water and bring to a gentle simmer.

Combine the blueberries, sugar, maple syrup, and lemon juice in a large skillet. Stir to help the sugar dissolve and to integrate the maple syrup. Once the mixture has begun to look syrupy, place the skillet over medium-high heat and bring to a boil.

Stirring regularly, bring the fruit to a boil and cook until it bubbles and looks quite thick, 10 to 12 minutes. It's done when you pull a spatula through the jam and it doesn't immediately rush in to fill the space you've cleared.

When the jam is finished cooking, remove the pot from the heat and pour into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

Makes 2 half-pint jars






❧ Note:
Because maple syrup has a lower acidity than sugar, it's important to use bottled lemon juice in this recipe to ensure that's the acid levels remain safe for boiling water bath canning.