- 2 lemons
- 8 cups fresh blueberries (about 2 2/3 pounds), picked over
- 1/2 cup pure maple syrup (preferably grade A)
- 2 cups sugar
Start with our step-by-step canning how-to.
Add 3 1/2 cups blueberries, the lemon zest, maple syrup and sugar and cook over medium-high heat, stirring, until the sugar dissolves, 6 to 7 minutes. Reduce the heat to medium and cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, 30 to 40 minutes (reduce the heat if the mixture is sticking to the pan). Remove from the heat.
Meanwhile, sterilize four 8-ounce canning jars and lids.
Return the blueberry mixture to medium-high heat. Bring to a boil, stirring, then add the remaining 4 1/3cups blueberries. Reduce the heat to medium low and simmer until those berries are tender but still hold their shape, 7 to 10 minutes.
Fill the jars with the blueberry mixture, leaving 1/4 to 1/2 inch headspace, then seal and process.
Photograph by Charles Masters