Launched in 1991, our Wild Maine Blueberry Jam is not only our very first Company Classic, but our very first product, that has become the foundation of our brand and is our top selling item year after year. Every month, the jam is produced in our production facility at our Headquarters in York, Maine and averages upwards of 35,000 13-ounce jars per batch – and that’s only the full sized jars! It is the heart of our company and how many of our guests identify us.
“It is the product that our company is best known for,” says Jim Stott, co-founder of Stonewall Kitchen. “It has always been a favorite of mine, mainly because the recipe actually came from my grandmother Pearl’s recipe for blueberry pie. When we were first starting out, I knew I wanted to open the jar and smell and taste Pearl’s pie. We did just that and now every time I open a new jar, I remember my grandmother!”
“Jim worked very hard on this particular product,” says Jonathan, co-founder of Stonewall Kitchen. “It is the company classic. And it really does taste like pie.”
Our ingredients are simple – just sweet, intensely flavorful wild Maine blueberries, the right amount of sugar and a splash of lemon. The wild Maine blueberries are what make this product so very special.
But what makes a wild blueberry more special than a regular blueberry? “The flavor is bigger than the berry itself,” says Michele Cole, Product Developer at Stonewall Kitchen. “It’s sweet and tangy with a myriad of other complex and interesting flavors.” In addition to their distinctive taste, wild blueberries also contain less water than regular blueberries, which allows them to freeze and thaw extraordinarily well. A frozen wild blueberry is the next best thing to standing in a wild blueberry field in Maine and picking them for yourself. As a company who produces over a half-million jars per year, this trait is vital to maintain our “fresh from the farmers’ market” taste from our earlier days.
While we enjoy this jam in its most simple form as a breakfast spread, its uses are endless. Try it on a peanut butter sandwich, as a savory sauce for pork or chicken, as a sorbet or as one of our personal favorites, an addition in stuffed French toast! Check out the recipe below.
Blueberry Stuffed French Toast
- 1 loaf French bread, cut into 1-inch cubes (8 ounces or 5 cups)
- 1 (8-ounce) package cream cheese, cut into 1-inch cubes
- 1/2 cup fresh blueberries
- 1/4 cup Stonewall Kitchen Wild Maine Blueberry Jam
- 6 large eggs, slightly beaten
- 1/3 cup Stonewall Kitchen Maine Maple Syrup
- 1 cup milk
- 1/2 cup Stonewall Kitchen Wild Maine Blueberry Jam
- 2 Tablespoons water
- 1 Tablespoon butter
- Dash of cinnamon
- Grease a deep-dish pie pan.
- Place half of the French bread cubes in the bottom of the prepared pie dish.
- Equally distribute the cream cheese cubes, fresh blueberries and Wild Maine Blueberry Jam over the top of the bread cubes.
- Top with remaining bread cubes.
- In a medium size bowl, combine the eggs, Maine Maple Syrup and milk. Whisk until uniform. Pour over bread mixture.
- Place in refrigerator several hours of preferably overnight.
- Preheat oven to 350°F. Bake covered with foil for 30 minutes. Remove foil and continue to bake approximately 15-30 minutes more, or until the casserole is set and the top is golden.
- While the casserole bakes, combine the syrup ingredients in a small sauce pan and heat over low heat on the stove top.
- Drizzle syrup over each serving.