Prep 20 mins
Cook 1 hr
Awesome blueberry/apple jam. I found this on another site, modified it to taste (replaced water with cider, reduced sugar, added lemon and mint).
- 4 cups apples, peeled and finely chopped
- 2 cups apple cider
- 4 cups fresh blueberries, crushed
- 3 cups sugar
- 2 tablespoons lemon juice
- 1 (3 ounce) envelope liquid pectin
- 1 tablespoon mint (optional)
- In a large saucepan, mix apples (Granny Smith add great flavor) and cider and simmer 20 minutes. Stir in crushed blueberries. Simmer another 5 minutes.
- Stir in sugar and a package/pouch of pectin and bring to a rolling boil. Boil 5 to 6 minutes, though your pectin instructions may vary. Stir in finely chopped mint (regular or spearmint). Pour into hot, clean jars and process with HWB or pressure. Makes about 6 pints.
I made a quarter of this recipe, and omitted the pectin based on some advice given to me in the forums. I also did not use the mint. The jam gelled up just fine and was quite thick. In fact, I had to add extra apple cider, as it boiled off during step #1 and left the diced apples high and dry. Also, since the recipe yield says 6 pints = 12 cups, I expected to get about 3 cups of jam out of this, but I only got 1. Now I've not really made jam before, so not sure if I did something wrong or not. But it does taste good and I do like the jam. Thanks for sharing your recipe.