Blueberry Maple Jam 2.0Recipe By: Joel MacCharles & Dana Harrison
Bloggers Joel and Dana behind the blog wellpreserved.ca share a recipe from their new cookbook, Batch.
We’ve made versions of this recipe for five years, and it is by far the most popular recipe from our blog. Our friend Marisa McClellan, from the blog Food in Jars, made her own version of this in her book Preserving by the Pint. Since she raised the bar and reinterpreted our original recipe, we thought it would be fun do the same in return with our newest version.
- 6 cups blueberries
- 3 cups brown sugar, lightly packed
- Peels and cores (seeds included) of 3 apples
- 1 cinnamon stick
- 1 cup maple syrup
- ⅓ cup bottled lemon juice
- 1 Tbsp lemon zest, finely grated
You Will Need
- Place the berries in a large pot, crush them lightly, and add the sugar. Stir to mix, cover, and rest for 1– 4 hours on the counter.
- Place the apple peels and cores and the cinnamon stick inside the cheesecloth to make a teabag.
- Place the teabag in a large pot with the blueberries, maple syrup, lemon juice, and lemon zest.
- Prepare your canning pot and rack, and sterilize your jars and lids (see page 17).
- Bring the fruit to a simmer over medium heat, skimming off any foam that appears. Cook until set, at least 20 minutes, then make sure the jam passes the freezer test (see page 13). Remove the teabag from the jam.
- Remove the jars from the canner and turn the heat to high. Using a funnel, pour the jam into the jars. Wipe the rims of the jars, apply the lids, and process for 10 minutes. Remove the jars and allow them to cool.