No Pectin Blueberry Maple Jam

No Pectin Blueberry Maple Jam

No Pectin Blueberry Maple Jam


All of that is a very long way to say that this jam can be runny. It’s relatively low sugar, doesn’t have added pectin and adds maple syrup. All of that generally leads to a very, very loose set – but something that really tastes of its ingredients, of the area and isn’t overtly sweet. This tastes like its core ingredients – wild blueberries and maple syrup.


This is a great ingredient for baking, pancakes, ice cream, smoothies or, my favorite use, as a cheese topping for goat cheese (chevre). It’s mad-good with cheese.



6 C. Blueberries

3 C. Brown Sugar

1 C. Maple Syrup

1/3 C. Bottled Lemon Juice (use the bottled stuff to be sure of the acidity).


Place berries in a wide pan. Crush berries with a potato masher. Add lemon, sugar and syrup, stir well. Let rest for an hour. Bring to a simmer over medium heat. Stir frequently until jam is set – about 20 minutes after it starts boiling. Skim foam, pour into sterilized 1-C. (half-pint or 250 ml) jars and process in a hot water bath for 10 minutes. This is a magical taste of late summer and something I just simply adore.

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