No Pectin Blueberry Maple Jam
All of that is a very long way to say that this jam can be runny. Itâ€™s relatively low sugar, doesnâ€™t have added pectin and adds maple syrup. All of that generally leads to a very, very loose set â€“ but something that really tastes of its ingredients, of the area and isnâ€™t overtly sweet. This tastes like its core ingredients â€“ 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). Itâ€™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 â€“ 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.