This recipe is very tasty and nutritious. You can dollop it on pancakes in place of your standard drizzle of syrup.
Blueberries
Blueberries are sold fresh or processed as individually quick frozen (IQF) fruit, purée, juice, or dried or infused berries, which in turn may be used in a variety of consumer goods, such as jellies, jams, blueberry pies, muffins, snack foods and cereals.
Blueberry jam is made from blueberries, sugar, water, and fruit pectin.
Maple Syrup
Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from their maple species. In cold climates, these trees store starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in the sap in the spring. Maple trees can be tapped by boring holes into their trunks and collecting the exuded sap. The sap is processed by heating to evaporate much of the water, leaving the concentrated syrup.
Maple syrup is graded according to the Canada, United States, or Vermont scales based on its density and translucency. Sucrose is the most prevalent sugar in maple syrup. In Canada, syrups must be at least 66 percent sugar and be made exclusively from maple sap to qualify as maple syrup.
In the United States, a syrup must be made almost entirely from maple sap to be labeled as "maple", though states such as Vermont and New York have more restrictive definitions.
MAKES 2 (HALF-PINT/250 ML) JARS
INGREDIENTS:
1 dry quart fresh blueberries, rinsed, picked over, and mashed, (about 1½ pounds/680 g)
¾ cup/175 g packed light brown sugar
½ cup/120 ml pure maple syrup
2 tablespoons bottled lemon juice
PREPARATION PROCEDURE:
1) Prepare a boiling water bath and 2 half-pint/250 ml jars according to the process on Easy Canning Basics for Beginners.
2) Place 2 lids in a small saucepan of water and bring to a gentle simmer.
3) 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.
4) Once the mixture has begun to look syrupy, place the skillet over medium-high heat and bring to a boil.
5) 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.
6) When the jam is finished cooking, remove the pot from the heat and pour into the prepared jars.
7) Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.
Quick Tip: Because maple syrup has a lower acidity than sugar, it’s important to use bottled lemon juice in this recipe to ensure that the acid levels remain safe for boiling water bath canning.
Blueberry Nutrients
Blueberries contain micronutrients mostly in negligible amounts, with moderate levels (relative to respective Daily Values) (DV) of the essential dietary mineral manganese, vitamin C, vitamin K and dietary fiber. Generally, nutrient contents of blueberries are a low percentage of the DV. One serving provides a relatively low caloric value of 57 kcal per 100 g serving and glycemic load score of 6 out of 100 per day.
Blueberries Phytochemicals Research
Blueberries contain anthocyanins, other polyphenols and various phytochemicals under preliminary research for their potential role in the human body. Most polyphenol studies have been conducted using the highbush cultivar of blueberries (V. corymbosum), while content of polyphenols and anthocyanins in lowbush (wild) blueberries (V. angustifolium) exceeds values found in highbush cultivars.
Blueberries also contain methylparaben, where it acts in the plant as an antimicrobial agent which may have pesticide effects against fruit flies.
Maple Syrup Nutrition
The basic ingredient in maple syrup is the sap from the xylem of sugar maple or various other species of maple trees. It consists primarily of sucrose and water, with small amounts of the monosaccharides glucose and fructose from the invert sugar created in the boiling process. Organic acids, the most notable one being malic acid, make the syrup slightly acidic.
Maple syrup has a relatively low mineral content, consisting largely of potassium and calcium, but also contains nutritionally significant amounts of zinc and manganese. Maple syrup also contains trace amounts of amino acids, which may contribute to the "buddy" flavor of syrup produced late in the season, as the amino acid content of sap increases at this time. Additionally, maple syrup contains a wide variety of volatile organic compounds, including vanillin, hydroxybutanone, and propionaldehyde. It is not yet known exactly what compounds are responsible for maple syrup's distinctive flavor, however its primary flavor contributing compounds are maple furanone, strawberry furanone, and maltol.
Maple syrup is similar to sugar with respect to calorie content, but is a source of manganese, with 13 grams containing about 0.44 milligrams, or 22 percent of the US Food and Drug Administration Daily Value (DV%) of 2 milligrams. It is also a source of zinc with 13 grams containing 0.55 milligrams or 3.7 percent of the DV% of 15 milligrams.
Compared to honey, maple syrup has 15 times more calcium and 1/10 as much sodium. A number of new compounds have been identified in maple syrup, one of which is quebecol, a natural phenolic compound created when the maple sap is boiled to create syrup.
Reference:
Get more delicious and healthful recipes by purchasing this high quality book Now at a discounted price on Amazon.com,
McClellan Marisa. 2014. Preserving by the Pint: Quick Seasonal Canning for Small Spaces from the author of Food in Jars. Running Press, ISBN-10: 0762449683
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