4 lb blueberries
1 cup maple syrup
2 tbsp. grated ginger
¼ cup brown sugar
1/3 cup lemon juice
Bring all ingredients to a boil over med-high heat in a shallow, heavy-bottomed saucepan, reduce heat to a simmer, and stir frequently to prevent scorching.
once sauce visibly reduces, bubbles get larger, and it reaches 220 degrees for a few minutes, pour into clean, sterilized 250 ml mason jars, wipe rims clean, apply lid tightly, and refrigerate.
***to make shelf stable**
- pour into clean, hot, sterilized 250 ml jars, leaving ¼ inch of headspace.
-wipe rims clean, apply lids fingertip-tight, lower jars into waterbath canner. Once water returns to a boil, process for 10 minutes.
-Turn off boiling water, and let sit, uncovered for 5 minutes before removing jars. Remove jars and let cool overnight.
-Check seals and refrigerate any unsealed jars.
Makes about 4 cups
