| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 40 min |
| Cook: | 50 min |
| Yield: | Four 8-ounce jars |
Ingredients
- 2 lemons
- 8 cups fresh blueberries (about 2 2/3 pounds), picked over
- 1/2 cup pure maple syrup (preferably grade A)
- 2 cups sugar
Instructions
- Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan.
- Add 3 1/2 cups blueberries, the lemon zest, maple syrup and sugar and cook over medium-high heat, stirring, until the sugar dissolves, 6 to 7 minutes. Reduce the heat to medium and cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, 30 to 40 minutes (reduce the heat if the mixture is sticking to the pan). Remove from the heat.
- Meanwhile, sterilize four 8-ounce canning jars and lids.
- Return the blueberry mixture to medium-high heat. Bring to a boil, stirring, then add the remaining 4 1/3cups blueberries. Reduce the heat to medium low and simmer until those berries are tender but still hold their shape, 7 to 10 minutes.
- Fill the jars with the blueberry mixture, leaving 1/4 to 1/2 inch headspace, then seal and process.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 335 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 86 g |
| Dietary Fiber | 4 g |
| Sugar | 77 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 5 mg |
Reviews
This would be canned in a water bath canner. I find it disturbing that was not spelled out.
I used blackberries as its winter here in Ohio and that’s all I found at a good price. Made it according to recipe the first time and loved it – just made a batch and used4 small Meyer lemons, 3/4 cup maple syrup and 1 1/4 cup sugar