Ingredients for Whitesbog Blueberry Jam
- 2 medium apples (about 1 ½ cups chopped)
- Apple Cider
- Fresh Blueberries
- 3 cups granulated sugar
- Lemon Juice
- Liquid Pectin
- 2 tablespoons finely chopped fresh mint
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How to Make Whitesbog Blueberry Jam
- Peel, core, and chop 2 medium apples (about 1 ½ cups chopped).
- In a large saucepan, combine the chopped apples and 1 cup of apple cider. Bring to a simmer over medium heat and cook for 20 minutes, stirring occasionally, until apples are softened.
- Gently stir in 4 cups of fresh or frozen blueberries.
- Continue to simmer for another 5 minutes, allowing the blueberries to release their juices.
- Add 3 cups of granulated sugar and 1 pouch (1.75 oz) of liquid pectin. Stir well to combine.
- Bring the mixture to a rolling boil that cannot be stirred down, stirring constantly. Boil hard for exactly 1 minute.
- Remove from heat and stir in 2 tablespoons of finely chopped fresh mint and 1 tablespoon of fresh lemon juice.
- Skim off any foam. Ladle the hot jam into sterilized half-pint jars, leaving ¼ inch headspace.
- Process in a boiling water bath for 10 minutes (adjust according to your altitude). Allow to cool completely before checking for a good seal.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
39g
Fat
0g
Carbs
3g
