Time: 1 hour 30 min.
Complexity: average
Quantity: 4 (230 ml) jars

Maple syrup gives blueberry jam an interesting, richer aroma and flavor, while lemon juice and zest balance it out, preventing it from being too sweet. To ensure a delicious, neat appearance with whole berries, simmer only some of the blueberries until the jam thickens, then add the remaining berries 10 minutes before it's ready. Cook them gently, being careful not to break them. Preserve blueberry jam with maple syrup in jars. It's not only a great dessert to go with your tea on a cold day, but also makes a delicious gift for friends.

Ingredients:

• 2 lemons
• 8 cups fresh blueberries (about 1.2 kg), sort the berries
• 0.5 tbsp. maple syrup
• 2 tbsp. sugar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

lemon, blueberry, maple syrup, sugar

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Preparation:

Step 1
• Using a vegetable peeler, peel the zest from the lemons in wide strips, avoiding the bitter white pith. Squeeze the lemon juice through a sieve into a large, wide saucepan.
Step 2
• Add 3 1/2 cups blueberries, lemon zest, maple syrup, and sugar and cook over medium-high heat, stirring, until the sugar dissolves, 6-7 minutes. Reduce the heat to medium and cook, stirring occasionally, until a syrup or deep-fry thermometer reads 212°F (104°C), 30-40 minutes (reduce the heat if the jam starts to burn). Remove from the stove.
Step 3
• Meanwhile sterilize four 240 ml jars with lids.
Step 4
• Return the blueberry jam to a medium heat. Bring to a boil, stirring, then add the remaining 4 1/3 cups blueberries. Reduce the heat to medium-low and simmer until the berries are soft but still hold their shape, 7-10 minutes.
Step 5
• Fill the jars with blueberry jam, leaving about 1 cm from the brim, then close the lids and preserve.

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