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