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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.