Maple Blueberry Jam

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Maple Blueberry Jam

Spread this delicious and simple jam on a muffin or toast for breakfast!

  • Author: Lisa from A Day in the Kitchen

Ingredients

Scale
  • 4 cups blueberries
  • 1/3 cup Fuller’s Sugarhouse pure maple syrup
  • Juice from one lemon

Instructions

  • Wash and drain blueberries.
  • Add blueberries, maple syrup, and lemon juice to a medium pot and bring to a boil over medium heat.
  • Using a potato masher or spatula, roughly mash the blueberries.
  • Reduce to simmer and cook for approximately 30 minutes or until mixture reaches 210 degrees F.
  • Transfer jam to jar and let cool completely to room temperature before securing lid.
  • Keep in the refrigerator or freeze.
  • Jam in the refrigerator will last 2-3 months.

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Maple Bourbon Bacon Jam

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Maple Bourbon Bacon Jam

Add this savory and sweet jam to your next cheese board, grilled cheese or burger!

  • Author: Ann Accetta-Scott
  • Yield: 6 Pints 1x

Ingredients

Scale
  • 2 pounds of bacon end bits no larger than 1 inch pieces
  • 4 cups of onions sliced into 1/4 slices
  • 10 garlic cloves peeled and chopped
  • 2 teaspoons of chili powder
  • 1 teaspoon of ground ginger
  • 1 teaspoon of ground mustard
  • 1/2 cup Fuller’s Sugarhouse pure maple syrup
  • 1 cup bourbon
  • 2/3 cup sherry vinegar
  • 1cup packed brown sugar

Instructions

  • Over medium heat, place the bacon ends into the skillet, stir frequently until browned. Remove the bacon ends from the pan and strain any remaining fat from the skillet.
  • Add the garlic and onion to the skillet, stir regularly for 2 minutes to allow the onions to soften slightly.
  • Add the chili powder, ginger, and mustard powder, continue to stir for 1 minute.
  • Increase the heat to high, add the bourbon and maple syrup. Bring the mixture to a boil.
  • Next, add the vinegar and brown sugar, return to a boil. Return the bacon ends to the skillet, mix all the ingredients together until the bacon has been fully coated with the bourbon mixture. Remove from heat.
  • Using a jar funnel, fill jars leaving a 1/2-inch headspace. Add lids, place rings on finger tight, add jars to the canner. Place an additional canning rack onto the first layer of jars and continue to fill the pressure canner with jars.
  • To serve bacon jam, empty the desired quantity and reheat until warm. Lather the contents onto whatever you wish. Sandwiches, eggs, burgers, etc.

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Salted Maple Caramel Sauce

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Salted Maple Caramel Sauce

The perfect topping for ice cream, or even in an iced coffee for a little added sweetness!

  • Author: Sue Moran

Ingredients

Scale

Instructions

  • Pour maple syrup into a medium saucepan with a heavy bottom. Fit the pan with a clip-on candy thermometer. Use a pan tall enough to allow the maple syrup to foam up as it boils.
  • Boil syrup until it reaches 225-230 degrees F.
  • Remove syrup from heat and add the butter, stirring until it melts.
  • Add the cream and salt and mix in gently. Note: the mixture will be very hot. Do not stir too much, just enough to blend the butter and cream. Too much stirring can cause the mixture to crystallize.
  • Pour into a heat safe jar and let cool before refrigerating. It will thicken as it cools and will thicken further in the refrigerator.

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German Maple Potato Salad

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German Maple Potato Salad

  • Author: Katie

Ingredients

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  • 2 pounds small thin-skinned potatoes cut into 1-inch chunks
  • 1/3 cup extra-virgin olive oil
  • ¼ cup cider vinegar
  • 3 tablespoons Fuller’s Sugarhouse pure maple syrup, preferably dark
  • 1 tablespoon brown deli mustard or German mustard
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper, or to taste
  • ½ teaspoon smoked paprika
  • 5 strips bacon cooked and crumbled
  • 1 cup finely chopped celery, preferably with leaves
  • ½ cup minced red onion
  • ½ cup chopped parsley

Instructions

  • Bring several inches of water to a boil in a saucepan fitted with a steamer basket over high heat. Add potatoes to the steamer basket, cover and cook until the potatoes are tender when pierced with a fork, 17 to 21 minutes.
  • Meanwhile, whisk oil, vinegar, maple syrup, mustard salt, pepper and paprika in a large bowl.
  • Add hot potatoes to the dressing and toss to coat. Cool, stirring once or twice, until just warm or room temperature, 10 to 15 minutes. Add bacon, celery, onion and parsley and stir to combine. Serve warm or at room temperature.

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Maple Cinnamon Applesauce

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Maple Cinnamon Applesauce

Ingredients

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  • 6 McIntosh apples peeled and cut into 1-inch pieces
  • 2 Golden Delicious apples peeled and cut into 1-inch pieces
  • ¼ cup water
  • 2 tablespoons Fuller’s Sugarhouse pure maple syrup
  • ½ teaspoon ground cinnamon

Instructions

  • Combine apples and water in a large saucepan. Bring to a boil and then reduce heat to simmer. Cover and cook until apples are very soft, about 30 minutes. Stir occasionally.
  • Mash apples to desired consistency and stir in maple syrup and cinnamon.

Notes

Makes 4 Cups

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Maple Blackberry Syrup

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Maple Blackberry Syrup

This Maple Blackberry Syrup is a great addition to ice cream sundaes, cheesecakes and more!

  • Author: fs-admin

Ingredients

Instructions

  1. Bring blackberries, lemon juice, and sugar to a boil in a medium saucepan.
  2. Reduce heat and simmer, stirring occasionally, until berries soften and juices thicken slightly, 10–15 minutes.
    Remove from heat; stir in maple syrup.
    Let cool slightly before serving.

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Maple BBQ Sauce

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Maple BBQ Sauce

A delicious, sweet and tangy BBQ sauce featuring our pure NH maple syrup. Use this as a marinade or dipping sauce on chicken, pork or beef ribs.

Ingredients

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  • ½ cup unsalted ketchup
  • 3 tbsp water
  • 1 tbsp Fuller’s Sugarhouse Pure Maple Syrup
  • 2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp unsalted butter
  • ½ tsp paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • Dash of ground black pepper

Instructions

  • Combine all ingredients in a small sauce pan over medium heat.
  • Bring to a simmer and cook for 5-10 minutes, stirring occasionally.
  • Take off heat and pour over your favorite chicken or pork or place in a container for future use.

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Cucumber Tomato Salad with Maple Vinaigrette

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Cucumber Tomato Salad with Maple Vinaigrette

A delicious and juicy salad featuring Fuller’s Sugarhouse pure NH maple syrup, made in the Northern White Mountains of New Hampshire.

Ingredients

Scale

1 medium red onion, cut into narrow strips
2 large English cucumbers, cut into half moons
1-pound mix of grape tomatoes and yellow tomatoes, halved
10 – 15 large basil leaves, chiffonade (cut into long, thin slices)
1 cup of black olives, drained
½ cup fresh mozzarella, cubed

Salad Dressing Ingredients:
1/4 cup extra-virgin olive oil
1/4 cup Fuller’s maple syrup 
2 tablespoon apple cider vinegar
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt1/4 teaspoon black pepper

Instructions

In a large bowl add the onion, English cucumbers, tomatoes, basil, olives and fresh mozzarella. In a separate bowl, whisk salad dressing ingredients. When ready to serve, pour salad dressing over salad mix and toss.

Serve and enjoy!

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Crunchy Broccoli Salad with Maple Mustard Dressing

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Crunchy Broccoli Salad with Maple Mustard Dressing

A quick and easy side salad.

Prep time: 15 Minutes

  • Author: shelikesfood.com

Ingredients

4 cups chopped broccoli,chopped small
1 (15 oz) can garbanzo beans, drained and rinsed (or 1 1/2 cups)
Heaping 1/2 cup dried cranberries, or more if you like
1/2 cup roasted sunflower seeds (or sliced almonds)
1/3 cup diced red onion
Salt, to taste
Maple Mustard Dressing:
1/3 cup olive oil
1 tablespoon pure maple syrup
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
Salt and pepper, to taste

Instructions

Add all salad ingredients to a large bowl and mix until combined.
Place all dressing ingredients into a small jar or bowl and whisk until combined.  Pour over salad and mix again until well combined.  Salt to taste, if desired.  Salad can be served immediately or refrigerated for up to 4 days.

Nutrition

  • Serving Size: 6

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Maple Pasta Salad

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Maple Pasta Salad

Pasta salad, a summer staple! Our pure NH maple syrup and adds just a touch of sweetness to this delicious recipe. One bowl won’t be enough!

  • Author: Fuller's Sugarhouse

Ingredients

Scale
  • 1 lb pasta of your choice
  • 1 cucumber sliced and quartered
  • 1 cup Colby Jack Cheese, diced
  • 2 cups cherry tomatoes
  • ¼ cup Fuller’s Sugarhouse Pure Maple Syrup
  • 3 tbsp Canola Oil
  • ½ tsp cinnamon
  • ¼ tsp nutmeg

Instructions

  1. Cook pasta according to box directions. (Optional: once pasta is cooked, run under cold water to cool it down in preparation for eating.)
  2. After pasta is cooked, begin making dressing. To do so, use a small bowl to mix Fuller’s Sugarhouse Pure Maple Syrup, oil, cinnamon and nutmeg. Set aside.
  3. In a large bowl mix pasta, cucumbers, Colby Jack cheese, tomatoes and dressing. Toss and coat to mix in the dressing and chill for at least one hour.

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