tin full of fresh blueberries with a jar of blueberry jam on top

Blueberry-Maple Preserves

 

Blueberry-Maple Preserves are a low-sweetener cooked preserve made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. This recipe was created by Allison Carroll Duffy for Pomona’s Pectin.
She says: Blueberries are a favorite fruit and I make a lot preserves with them. So I was especially interested in coming up with a version sweetened with something other than sugar. I thought maple syrup would be a good option and indeed, the maple-blueberry flavor combination is quite delightful. The maple flavor in this recipe does not overpower the blueberry flavor, but rather complements it in a lovely, understated way.
Servings 5 cups

Ingredients

  • pounds blueberries
  • ¼ cup water
  • ¼ cup lemon juice bottled
  • teaspoons calcium water see step #1
  • ¾ cup pure maple syrup
  • teaspoons Pomona’s Pectin mixed with sweetener

Instructions

  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.
  • Rinse blueberries, then remove and discard stems.
  • Place blueberries in a sauce pan along with the ¼ cup of water. Bring the berries up to a boil over high heat, stirring occasionally, and very gently, to avoid crushing the berries as much as possible. Continue to cook the berries, stirring occasionally, just until the berries have softened and have begun to release their juices — about another 1 to 2 minutes. Then remove pan from heat.
  • Measure out 4 cups of the cooked blueberry mixture. (If you have any left over, you can use it for something else.) Pour the measured blueberry mixture into a large sauce pan. Add lemon juice and calcium water and stir to combine.
  • In a separate bowl, combine the maple syrup and pectin powder. Mix well and set aside.
  • Bring blueberry mixture to a full boil over high heat. Add maple syrup-pectin mixture, then stir vigorously for 1 to 2 minutes, still over highest heat, to dissolve pectin. Return preserves to a boil, then remove from heat.
  • Remove hot jars from canner and fill jars with preserves, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
  • Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
  • Turn off heat and allow canner and jars to sit for 5 minutes. Then remove jars from canner.
  • Allow jars to cool undisturbed for 12 to 24 hours. Then confirm that jars have sealed. Enjoy your preserves! Or store properly for later use.

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10 Responses

  1. Barbara Lindenberg
    | Reply

    I’d like to double or triple the recipe (I have a lot of wild blueberries) and I wonder if this works well in this case? Is it just a matter of doubling all ingredients or do things become a bit different with the pectin and calcium etc.?

    • Shelby Collings
      | Reply

      Hello Barbara,

      You can certainly double or triple any of our recipes, each ingredient just needs to be multiplied equally. The only limiting factors are if you have a stove powerful enough to cook all of the jam at the same time, and if you have a canner or canners large enough to process all of your filled jars at the same time. 😊

  2. Keke Murray
    | Reply

    I made this following the recipe exactly (I have used Pomona’s for several years) but the set is softer than I’d like. What should I do to improve the set?

    • Shelby Collings
      | Reply

      Hello Keke,

      Thanks so much for reaching out! You will want to follow our troubleshooting page, HERE, and it will help you determine where things may have gone astray and how to fix up your preserves to your liking. 😊

  3. mbl
    | Reply

    How many cups of blueberries are needed? Thanks!

    • Shelby Collings
      | Reply

      You will need about 2 1/4 pounds of blueberries, then you will measure out 4 cups of the cooked blueberry mixture.

  4. cathleen case
    | Reply

    Lemon juice requirements: can it be fresh OR bottled? Does it make a difference? I do know why we need the acid. Thanks!

    • Shelby Collings
      | Reply

      Hello Cathleen,

      We recommend using bottled lemon juice because it has a guaranteed pH level.

      Happy jamming!

      • Sylvie
        | Reply

        Would I need to alter the recipe in any way if I use frozen berries? Thx.

        • Shelby Collings
          | Reply

          You will just need to allow the berries to come to room temperature before mashing and measuring. All other aspects of the recipe will stay the same.

          Happy jamming!

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