Blueberry Maple Jam
Ingredients
- 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
Instructions
- 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.
Notes
To make it low carb, use Sugar Free Maple Syrup.