Blueberry-Maple Spoon Fruit

1. 1

   Start with our step-by-step canning how-to.

2. 2

   Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind.

3. 3

   Squeeze the lemon juice through a strainer into a large, wide saucepan.

4. 4

   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.

5. 5

   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).

6. 6

   Remove from the heat.

7. 7

   Meanwhile, sterilize four 8-ounce canning jars and lids.

8. 8

   Return the blueberry mixture to medium-high heat.

9. 9

   Bring to a boil, stirring, then add the remaining 4 1/3cups blueberries.

10. 10

    Reduce the heat to medium low and simmer until those berries are tender but still hold their shape, 7 to 10 minutes.

11. 11

    Fill the jars with the blueberry mixture, leaving 1/4 to 1/2 inch headspace, then seal and process.

12. 12

    Photograph by Charles Masters

* Per serving · 4 servings · Values may vary.

No additional tips available.