Name: Maple Whiskey Blueberry Jam
Prep time: 2 min
Cook time: 30 min
Total time: 32 min
Cuisine: American
Ingredients: 1 pound frozen blueberries (454 g); 1/3 cup maple syrup (80 mL); juice of 1/2 lemon; 1 tsp ground cinnamon; 1 Tablespoon whiskey (substitute vanilla paste if you want a non-alcoholic version)

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You’ll love this maple whiskey blueberry jam recipe filled with easy to find frozen blueberries, sweetened with maple and cinnamon and brightened up with a little Jack Daniel’s.

Being someone who hibernates for summer, I’m always willing the cooler temps to come sooner than not. As such, I decided to add some definite Fall flavors to this easy blueberry jam recipe. Whiskey and maple definitely scream fall to me because they are apple companions. This same bottle of Jack is definitely going in my apple fritters!

The wonderful thing is that you don’t have to wait for Fall to make this jam. Whether it’s surface of the sun hot outside or blizzarding, easy to get frozen blueberries can have you in jam in just about 30 minutes.

If you’re like me, the ever present Costco bag of berries is hanging out in the freezer already. So grab some, and let’s make some of this incredible blueberry jam.

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Maple Whiskey Blueberry Jam Recipe

Why this jam is worth your time

Flavor: you may not think of putting maple, whiskey, and blueberries together, but you should. This jam is just waiting to be put on top of bread pudding with similar flavors.
So many good smells: Just like my raspberry jam, this jam is guaranteed to drive away any funky smells from your kitchen and replace them with lemony floral gentle sweet smells.
Quick: Blueberries are easier to make into jam since they’re not seedy like raspberries or chonky like strawberries. A quick blitz in a blender or with an immersion blender, and you’ll break down the skins as much as they need to be broken down without any extra work.
No pectin: No need for pectin here. A little added lemon juice and some careful cooking, and the jam will thicken up by itself without any added ingredients.

5 ingredients for this easy blueberry jam recipe

Blueberries: I’ve only ever used frozen, but if you find fresh on sale, go for it.
Maple syrup: adds a woodsy sweetness that complements the blueberries well.
Lemon juice: helps the jam to thicken, plus tastes great with blueberries.
Whiskey: any flavor of Jack Daniel’s is great here, or a bourbon.
Cinnamon: adds a little extra depth to the maple syrup and whiskey.

How to customize the flavors in your homemade blueberry jam

Skip the booze?: I love to add a little bit of the whiskey to bring all the flavors together. Though you’re not adding a whole lot, plenty of people prefer to skip the alcohol entirely. If so, substitute vanilla paste. If you’re not skipping the booze but don’t like whiskey, spiced rum or bourbon would also be delicious here.
Change up the spices: Nutmeg, pumpkin pie spice, or chai spices (you can use the same blend for my maple candied pecans) all taste amazing with blueberries.

How to make blueberry jam without your kitchen looking like a crime scene

Making jam can be a messy process. While I’m writing this recipe as a small batch jam, using just 1 pound, feel free to multiply it up to use the whole bag of frozen blueberries.

Still, when you make more jam at one time, it has a tendency to splatter into staining messes. Blueberry doesn’t leave stains quite as lurid as raspberry, but it will still be a purple hot, burning mess. Here’s how I keep my kitchen clean when I’m making a larger batch of jam:

Use a deep pot: a non-reactive enameled Dutch oven is my favorite for larger batch jams. My old red Dutch oven has made countless jars of concord grape jam and all matter of berry jams. It has a wide surface, and it holds the heat well.
Use a lid: Partially covering the jams will keep the boiling cauldron splooshes inside the pot but allow you to keep evaporating the water to help the jam thicken.
Wear an apron: I always pay for it if I don’t wear an apron!
Wash things as you go: Blueberry is pretty thick on it’s own. If you wash things right away, you should be able to do a quick rinse. If it hardens, the blueberry goo will be tough to scrub off.

Ideas to use up your blueberry jam

Blackberry lime rolls: use fresh blueberries instead plus the blueberry jam.
Strawberry crumb cake: Top this stunner with fresh blueberries instead and fill it with blueberry jam instead of the marzipan filling.
Blackberry crumble ice cream: use blueberry jam instead for a fun twist.
Strawberry White Chocolate Blondies: Use a dark chocolate since blueberries and dark chocolate are natural buddies, but use the blueberry jam in place of the strawberry. GORGEOUS!!!
Charcuterie board: this jam on a baked brie would be beautiful.

Maple Whiskey Blueberry Jam

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Author: Elizabeth Farr
Total Time: 32 minutes
Yield: 3/4 cup

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Description

Easy to make blueberry jam with cozy flavors of Fall. Make it when you’re wishing for crisp days and warm flavors.

Ingredients

Scale

1 pound frozen blueberries (454 g)
1/3 cup maple syrup (80 mL)
juice of 1/2 lemon
1 tsp ground cinnamon
1 Tablespoon whiskey (substitute vanilla paste if you want a non-alcoholic version)

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Instructions

Place the berries, cinnamon, and maple syrup in a 1 quart pot over medium heat.
Cook the berries for about 5 minutes until they defrost and start to boil.
Take the berries off the heat, then blend then in a blender (it’ll take about 10 seconds in a blender) or use an immersion blender to make a thin puree.
Scrape the puree back into the pot (if you used a blender), then continue cooking the jam, stirring it frequently to keep it from scorching.
Set a small plate in the freezer while the jam is cooking.
When the jam starts to thicken, turn the heat down to low. From here you’ll need to keep an eye on the jam so that it doesn’t burn on the bottom.
When the jam is falling in plops off the end of the spoon, add the lemon juice and cook for another 5-10 minutes.
To test the doneness of the jam, place a small spoonful on the cold plate from step 6. Tilt the plate in your hands. The jam should sit on the plate without running.
Pour the hot jam into a clean jar with a sterilized lid.
If you want to can the jam properly, following the processing advice in a standard canning book such as any of the Ball Canning Books.
Jam will keep in the fridge without a water bath for up to 2 weeks, or in the freezer for up to 6 months. If you follow a water bath canning process, the jam will keep up to 1 year in the pantry.