No Pectin Blueberry Maple Jam<\/p>\n
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All of that is a very long way to say that this jam can be runny. It\u00e2\u20ac\u2122s relatively low sugar, doesn\u00e2\u20ac\u2122t have added pectin and adds maple syrup. All of that generally leads to a very, very loose set \u00e2\u20ac\u201c but something that really tastes of its ingredients, of the area and isn\u00e2\u20ac\u2122t overtly sweet. This tastes like its core ingredients \u00e2\u20ac\u201c wild blueberries and maple syrup.<\/p>\n
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This is a great ingredient for baking, pancakes, ice cream, smoothies or, my favorite use, as a cheese topping for goat cheese (chevre). It\u00e2\u20ac\u2122s mad-good with cheese.<\/p>\n
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Ingredients<\/p>\n
6 C. Blueberries<\/p>\n
3 C. Brown Sugar<\/p>\n
1 C. Maple Syrup<\/p>\n
1\/3 C. Bottled Lemon Juice (use the bottled stuff to be sure of the acidity).<\/p>\n
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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 \u00e2\u20ac\u201c 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
No Pectin Blueberry Maple Jam All of that is a very long way to say that this jam can be runny. It\u00e2\u20ac\u2122s relatively low sugar, doesn\u00e2\u20ac\u2122t have added pectin and adds maple syrup. All of that generally leads to a very, very loose set \u00e2\u20ac\u201c but something that really tastes of its ingredients, of the area and isn\u00e2\u20ac\u2122t overtly sweet. This tastes like its core ingredients \u00e2\u20ac\u201c wild blueberries and maple syrup. This is a great ingredient for…<\/p>\n