Elegant Maple & Blueberry Jelly

Maple and Blueberry Jelly Recipe - The Sugar Hit


I really wasn’t aiming for elegant with these little jellies. I mean, Maple and Blueberry isn’t exactly what you’d call an ‘elegant’ combination is it? In actual fact, I was making these because I was totally inspired by these amazing Blueberry Maple Ice Cream Sodas by Cindy on Hungry Girl Por Vida. Because, I mean, come on people, use your eyes, and your imaginations. In actual fact, I had the idea in my head to do a similar thing, but once I saw Cindy’s concoction I did that thing where you don’t bother to compete against someone who is smashing it out of the park. So I thought; how can I consume the maple and blueberry goodness I so desire in a way that is NEW and will not lead people to notice the crappy-ness of my photography?


Maple and Blueberry Jelly Recipe - The Sugar Hit


JELLY – that’s how. My reasons were three fold:


1) I had never heard of Maple and Blueberry Jelly before

2) I love Jelly

3) I had to know if pancakes and jelly could ever be united

And so the experimentation began!


Maple and Blueberry Jelly Recipe - The Sugar Hit


What I wanted was a jelly that tasted of pure blueberry, with hints of smoky maple. It took a lot of trial and error to get there. In the end it turned out I was wayy over-complicating things. I was making reductions of maple syrup, and blending blueberries, and trying to use blueberry jam, and decanting things all over the shop. The final recipe proves that simple is best. It’s just plain blueberries, simmered in water until they collapse, and then sweetened with maple syrup. The mixture is strained, topped up with water, and set with gelatine leaves. AND BAM. You have a jelly that tastes of pure sweet blueberries entwined with the smoky tones of maple. It’s magic baby. But, sadly, it does not combine well with pancakes…. I can’t say I was surprised, but I had to try!


Maple and Blueberry Jelly Recipe - The Sugar Hit


What I didn’t expect from this jelly, was its elegance. Because seriously, I am channeling Holly Golightly over here. In a review written by Poseidon3 (Cincinnatti, OH) on IMDB – please notice my top notch, and in depth research – Holly is described as an offbeat, effortlessly sophisticated party girl. And that is exactly what I would describe this jelly as!


It is an offbeat, effortlessly sophisticated party jelly.


The darkly glinting depths of these jellies wink seductively at you as you serve them up. They are the jelly equivalent of a stunning Givenchy gown, dripping in frosted blueberry diamonds, and topped with a bee-hive of creme fraiche. Who knew that maple and blueberry could be so alluring?


Maple and Blueberry Jelly Recipe - The Sugar Hit


This jelly would not be out of place served at a swanky dinner party after the started of duck liver pate, and the main course of poached salmon and spring greens with hollandaise (YUM). Or, it you’re like me, you can eat it at around 10 o’clock in the morning because you love jelly! And anytime is jelly time! But next time I make it, I think I will serve it after dinner. It’s just too gorgeous to look at, and too surprising to taste, for me not to share.


Maple and Blueberry Jelly Recipe - The Sugar Hit


Maple & Blueberry Jelly Recipe


Serves 4 250g blueberries (fresh or frozen)

200ml water

50 – 150ml maple syrup

5 leaves gelatin

More blueberries, maple syrup and creme fraiche to serve Place the blueberries and water in a small saucepan and simmer with the lid on over a medium heat, until the blueberries collapse. Meanwhile, use a flavourless oil (almond oil works well) to grease four small cups of at least 125ml capacity. Once the blueberries have collapsed, strain the liquid into a measuring jug, tapping the strainer to ensure all the liquid comes through. Don’t press any of the pulp through the strainer, as this will cloud your jelly. Using a pair of scissors, cut the gelatine leaves into a small heatproof bowl and add around 1/3 cup of the blueberry liquid. Place the bowl over a pan of simmering water, and stir gently until the gelatine leaves are completely dissolved. Pour the gelatine mixture into the measuring jug, and add around 50ml of maple syrup. Taste the mixture to check it’s intensity, and add more, up to 150ml to reach your desired sweetness. Top the mixture up with water to reach 500ml of jelly, and then stir it well. Pour the jelly into the four greased cups, and refrigerate for at least 4 hours, or until the jelly is set. Serve with more blueberries, a drizzle of syrup and a dollop of creme fraiche or ice-cream.

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