Blueberry-Maple Spoon Fruit
- Level: Intermediate
- Yield: Four 8-ounce jars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 335
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 86
- Dietary Fiber
- 4
- Sugar
- 77
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 5
- Total: 1 hr 30 min
- Prep: 40 min
- Cook: 50 min
Ingredients
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
Directions
- Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan.
- 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.