Posted by: betterfoodwhistler | August 10, 2011

Blueberry Smooch

I thought I’d share this recipe for one of my favorite recipes for fresh blueberries —Blueberry Smooch.  Several years ago I first found the recipe in the Province Newspaper. I clipped the page, made my first batch but somehow I lost the recipe. I have since found a similar recipe for Strawberry Smooch on the website. The ingredients are similar accept I think the original one slipped in a bit of vanilla. The last couple of years I have tweaked the recipe into Spiced Smooch by adding whole Star Anise and Cardamom pods. I count the number of pods and pull them out before processing or you can make a spice satchel out of cheesecloth.

If new to canning or if you don’t have the time you can also freeze the sauce to enjoy all winter long. It goes well with just about anything from icecream, cheesecake, pancakes and over brie cheese. So embrace those fresh blueberries and enjoy. Go to and search smooch.  I have also posted it below.

The sauce after poured into jars. Bonny Makarewicz photo.

To spice things up add star anise and cardamom pods.
Makes 6 x 250 ml jars.

4 3/4 cups (1.175 L) puréed berries- blueberries, blackberries or strawberries, about 8 cups (2 L) whole

1 1/2 cups (375 ml) maple syrup

1 cup (250 ml) unsweetened apple juice

3 tbsp (45 ml) lemon juice

1 pkg (57 g) BERNARDIN® Original Fruit Pectin

  • Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside; heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and lids hot until ready to use.
  • Wash and hull berries. Working in small batches, purée berries in a food processor fitted with a metal blade just until smooth. Measure 4 3/4 cups (1175 ml) into a large, deep stainless steel saucepan. Add maple syrup, apple juice and lemon juice. Stirring frequently, bring mixture to a boil. Slowly whisk in Fruit Pectin, stirring until dissolved. Return mixture to a full boil and boil hard 1 minute. Remove from heat.
  • Quickly ladle hot jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more smooch. Wipe jar rim removing any food residue. Centre hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining marmalade.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Note: Pure maple syrup delivers the best flavour. Artificially flavoured maple syrup is acceptable. Pancake syrup is not recommended.

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