Maple Blueberry Jam
Recipe type: Jam
Cuisine: Jam
Prep time: 
Cook time: 
Total time: 
Serves: Makes 7½ pts
Reduced Sugar Maple Blueberry Jam
  • 10 cups of whole berries, 6 cups smashed
  • ½ cup of lemon juice + 1 tbsp
  • zest of 1 lemon
  • 1 cup maple syrup
  • 2 tsp cinnamon
  • 3 tsp calcium water from Pomona's Pectin
  • 3 tsp Pomona's Pectin
  1. Fill your canner with water and bring to just under boiling.
  2. When canning, the biggest thing is to have all of your jars, rings, and lids ready to go. Make sure they've been washed with hot soapy water. As you're making the jam, place jars and rings into canner with hot, almost boiling water.
  3. Mash berries in a pot, add lemon juice, cinnamon, and calcium water.
  4. Place pectin into maple syrup and pour into jam, bring to a boil for 1-2 minutes.
  5. Fill jars with hot jam. Wipe tops of jars, making sure tops are clean.
  6. Drop lids into hot, almost boiling water for 10 seconds, remove and place hot lids on top of jars. Place rings around jars and place into canner. Lower into boiling water. Place lid on canner and boil for 12 minutes. Remove from water and allow jars to completely cool. You should hear popping noises, as jam compressing in jars and causes pressure to change inside jars, forming a seal.
  7. Remove bands to check seals by trying to pull up on lids after jars have cooled.
  8. Place ring around jar once seals have been checked, and wipe outer part of jar clean.They should also appear indented on tops if sealed properly.
  9. If jar didn't seal, place into fridge to be eaten withing 2-3 weeks or freezer for up to 6 months.
  10. Canned jam should last for 12-18 months.
This recipe uses Pomona's Pectin. It made 7.5½ pt jars
Recipe by Garden Fresh Foodie at