Blueberry-Maple Preserves

DSCF5187Blueberry-Maple Preserves are a low-sweetener cooked preserve made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy. 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.

Yield: 4 to 5 cups

To do ahead of time: Prepare the calcium water. To do this, combine ½ teaspoon white calcium powder (included in the Pomona’s Universal Pectin package) with ½ cup water in a small, clear container with a lid. Shake well before using. Note that you will have more calcium water than you will end up using in this recipe; simply store it in the refrigerator for later use.

Blueberry-Maple Preserves Ingredients

2¼ pounds blueberries
¼ cup water
¼ cup lemon juice
1½ teaspoons calcium water
¾ cup pure maple syrup
1½ teaspoons Pomona’s Pectin powder

Blueberry-Maple Preserves Directions

1. 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.

2. Rinse blueberries, then remove and discard stems.

3. 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.

4. 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.

5. In a separate bowl, combine the maple syrup and pectin powder. Mix well and set aside.

6. 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.

7. 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).

8. 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.)

9. Turn off heat and allow canner and jars to sit for 5 minutes. Then remove jars from canner.

10. 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.

Recipe and photo by Allison Carroll Duffy

Read Allison’s complete Blueberry-Maple Preserves blog post here.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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9 thoughts on “Blueberry-Maple Preserves

    • You sure can! Once you place the hot jam into your sterilized jars, allow it to come to room temperature before placing it in the freezer. Happy jamming!

  1. Made 9.5 QTS of this today. Living in Maine had picked a lot of wild blueberries. We like using them on oatmeal and in yogurt. We have also been making maple syrup. Though we didn’t have any time to do the syrup this year I still had to make this. Used organic good syrup. Tasted some remnants left in pot and WOW, this is a Mainer’s paradise! Perfect pair for oatmeal and pancake topping! Yeah! Thank you for helping me make the perfect preserve!!

    • Dear Susanne,
      Wow — that is a lot of jam! And a lot of picking of wild blueberries. Thanks for taking the time to write and tell us what you are up to with Pomona’s Pectin. We think Allison’s recipes are THE BEST. Will pass your comment on to her. Thanks for being a Pomona’s jammer.

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