Blueberry Maple Jam 2.0
Adapted from Batch: Over 200 Recipes, Tips & Techniques for a Well Preserved Kitchen by Joel MacCharles and Dana Harrison
There are multiple ways to test whether a jam has “set.” Technically, it sets at 220 F but you’ll need a candy thermometer.
The authors recommend a simple test using a plate cooled in the freezer. If you think the jam has set, place a small spoonful on the plate. If it stays separated after you run a finger through it, the jam is set. I used the spoon test: dip a metal spoon into mixture. When the mixture coats the back of a spoon and drips off slowly, the jam is set.
I also used frozen blueberries, as the first local fruits had yet to arrive. This increased the cooking time. This recipe made six 250-millilitre jars.
3 Star Tested 6 cups (1.5 L) blueberries 3 cups (750 mL) lightly packed brown sugar 1 cinnamon stick Peels and cores of 3 apples 1 cup (250 mL) maple syrup 1/3 cup (75 mL) bottled lemon juice 1 tbsp (15 mL) lemon zest To prep the jars, wash or sterilize glass and soak lids in warm water.
For the jam, in a large, wide pot place berries, crushing lightly. Add sugar, stirring to combine. Allow to rest for 1-4 hours, or, if using frozen berries, until thawed.
In a cheesecloth, place cinnamon stick, apple peels and cores, tying in a knot to close. Place the cheesecloth bundle in pot. Add maple syrup, lemon juice and lemon zest. Over medium heat bring mixture to simmer, skimming any foam that appears on top. Cook until set.
Process jars using water bath method. Remove metal ring bands and store jars in a dark, dry place. Refrigerate after opening.