Ingredients for Blueberry And Apple Jam
- Granny Smith Apples
- 4 cups blueberries
- 1 cup granulated sugar
- Fresh Lemon Juice
- Lemon, Zest Of
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How to Make Blueberry And Apple Jam
- Wash and prepare 4 cups of blueberries and 2 cups of peeled, cored, and chopped apples. Reserve apple cores and trimmings.
- Place reserved apple cores and trimmings in a jelly bag or cheesecloth and place in a large saucepan. Add 1/2 cup of water and bring to a simmer over medium heat. Simmer for at least 30 minutes to extract pectin.
- While the apple cores simmer, zest and juice 1 Meyer lemon (or regular lemon).
- In a separate large saucepan, combine the blueberries, chopped apples, lemon zest, and lemon juice. Bring to a gentle boil over medium heat, stirring frequently.
- Stir in 1 cup of granulated sugar and continue to boil for 10-15 minutes, or until the sugar dissolves and the jam begins to thicken. Stir frequently to prevent sticking.
- Remove the jelly bag or cheesecloth from the apple core mixture. Squeeze out any remaining liquid into the blueberry apple mixture.
- Discard the used jelly bag/cheesecloth and apple cores. Continue to boil the jam for another 15-20 minutes, or until it reaches setting point.
- To perform the cold plate test: spoon a small amount of jam onto a chilled plate. Let it cool for a minute. Push the jam with your finger; if it wrinkles, the jam has set.
- Once the jam has reached the setting point, carefully ladle it into sterilized jars, leaving about 1/4 inch headspace. Wipe jar rims clean, seal, and process according to your chosen canning method.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
411g
Fat
0g
Carbs
36g
