Prepare a boiling water bath and 2 half-pint jars. Place 2 lids in a small saucepan of water and bring to a gentle simmer.
Combine the blueberries, sugar, maple syrup and lemon juice in a large skillet. Stir to help the sugar dissolve and to integrate the maple syrup. Once the mixture has begun to look syrupy, place the skillet over medium-high heat and bring to a boil.
Stirring regularly, bring the fruit to a boil and cook until it bubbles and looks quite thick, 10 to 12 minutes. It's done when you pull a spatula through the jam and it doesn't immediately rush in to fill the space you've cleared.
When the jam is finished cooking, remove the pot from the heat and pour into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.
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|Serving Size: 1 Serving (730g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 18 (2%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 32.8mg||1 %|
|Potassium 666.6mg||18 %|
|Total Carbohydrate 195g||57 %|
|Dietary Fiber 14.3g||57 %|
|Sugars, other 180.8g|
|Protein 4.5g||6 %|
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Calories per serving: 760
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