Blueberry Maple Jam

I made blueberry maple jam using this recipe a few years ago and when I ended up buying 5 lbs of early blueberries this week, I knew it was time to make it again. I use Bernardin’s No Sugar Needed Pectic and the jam comes out perfectly. For this batch of jam, I doubled the below recipe and it made 10 small jars.

The jam is not overly sweet, and if you prefer a sweeter jam just add a bit more of the maple syrup or a cup of granulated sugar.

For a fruit butter version, I  pulped the blueberries (you’ll want 4 cups of puree) with the zest of a lemon until smooth in a food processor, and added a cup of granulated sugar.

Blueberry Maple Jam

Blueberry Maple Jam


  • 4 cups gently crushed blueberries
  • 1 cup sugar free blueberry juice
  • 1 pouch of Bernardin No Sugar Needed Pectin powder
  • 3/4 cup maple syrup
  • 5-6 250ml jars
  • 2 tablespoons lemon juice
  • zest of 1 lemon


  • Wash jars and place them in your canner pot, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use.
  • Place lids in water in a small sauce pan and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Place the blueberries in a large saucepot and gently crush. Add the cup of juice and the pectin powder. Whisk to blend. Bring to a boil, stirring frequently with a wooden spoon.
  • Add the maple syrup and lemon juice and bring to a boil, letting it boil for 3 minutes. Stirring gently with a wooden spoon.
  • Remove from heat and ladle into jars (I used a wide mouth funnel), filling to 1/4" from the top. Wipe the rims clean with a paper towel, and screw on lids.
  • Put jars in boiling water in canning pot (to cover). Boil 10 minutes.
  • Remove from water. Let jars cool.


To make it low carb, use Sugar Free Maple Syrup.

I made another batch of blueberry jam, with the intention of making blueberry fruit butter. But all the recipes I found, indicated that fruit butters were to be stored in the freezer. I don’t have ANY room in my freezer for a bunch of jars. So I made a mashup of jelly and fruit butter, adding pectin to preserve it, but pureeing the mixture like a butter.


Blueberry Butter Jelly

Servings 12 250ml jars


  • 11 cups puree of blueberries
  • 3 tablespoons lemon juice (fresh squeezed)
  • 2 teaspoons fresh ground nutmeg
  • zest of 2 lemons
  • 2 packets Bernadin No Sugar Needed Pectin
  • 3 cups granulated sugar


  • Bring all ingredients to a roiling boil. Make sure to whisk constantly so the bottom doesn't burn and it doesn't overflow!
  • Let boil for 3 minutes then proceed with canning.
If you like this recipe, please share!

Post navigation

Leave a Reply

Your email address will not be published.

Recipe Rating

Social media & sharing icons powered by UltimatelySocial