Blueberry Maple Jam
gently crushed blueberries
sugar free blueberry juice
pouch of Bernardin No Sugar Needed Pectin powder
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.