Blueberry and apple jam is a delectable treat that combines the sweetness of blueberries with the tanginess of apples. It's perfect for spreading on toast, scones, or waffles, or using as a filling for pies and tarts. Whether you're looking for a quick and easy recipe or one that allows you to savor the process, there's a recipe out there that's sure to satisfy your craving for this delicious jam.
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BLUEBERRY AND APPLE JAM
This recipe is adapted from Liana Krissoff's book, "Canning for a New Generation". It is a delicious jam which does not use too much sugar, and because of this the flavor of the fruit really shines through. If they are available, I like to use Meyer lemons for the juice and the zest, because they have such a nice fragrance. But if you can only find regular lemons they will work just as well. You will need a jelly bag or some cheesecloth to hold the apple cores and trimmings while they simmer in the jam. These will provide the pectin needed to help the jam set. You use the cold plate test to check the set of this jam. I have included instructions on how to do this below.
Provided by xtine
Categories Apple
Time 1h
Yield 6 half pints
Number Of Ingredients 5
Steps:
- Peel, core, and dice the apples, reserving the trimmings (the peels, cores, and seeds). Put as many of the apple trimmings in a jelly bag or 4 layers of cheesecloth as will fit, and tie the bag closed.
- Set the diced apples aside. Don't worry about it if they start to brown a bit; they are going to be turned purple by the blueberries anyway.
- Place two or three small saucers in the freezer. You will use these later to check the set of the jam.
- Put the blueberries and sugar in a wide, 6 to 8 quart preserving pan.
- I use a potato masher to mash up some of the blueberries, about a third of them, but you don't have to do this. I just feel that it gets the juices flowing quicker.
- If you do not have a preserving pan, use the widest pan you have. The wider the pan, the more quickly moisture will evaporate from the mixture, and this is what you want when you are making jelly, jam, or marmalade.
- Bring the berries and sugar to a simmer over medium heat, stirring frequently, then continue to cook until the juices are just deep enough to cover the blueberries, about 5 minutes. Pour the berries into a colander set over a large bowl and stir the berries gently to drain off the juice. Return the juice to the pan, along with the diced apples and the bag with the trimmings, and bring to a boil over high heat.
- Boil, stirring occasionally, until the syrup is reduced and thick. This usually takes about 15 to 20 minutes. Take the pan off the heat and remove the bag containing the apple trimmings from the syrup and place it between two plates. Hold these plates over the preserving pan, and squeeze the plates together to squeeze out any juice which is in the bag. You don't have to try to get every last bit of juice out, just as much as you can get reasonably, and then set the bag aside.
- Return the blueberries and any accumulated juice, along with the lemon juice and zest, to the pan and bring to a simmer. Simmer, stirring frequently, for 5 minutes, and then check the set.
- Use the cold plate test to check set: take the pan of jam off the heat (if you don't remove the jam from the heat while you check the set, it could over-cook and become rubbery or hard, if the jam is indeed already set) place a drop of the jam mixture on one of the saucers you've kept in the freezer, & place the plate back in the freezer for 1 minute. After 1 minute, take the saucer out of the freezer and nudge the drop of jam with your finger. If it "wrinkles" when you nudge it with your finger it is done. If the jam is not set, continue cooking over medium-high heat, checking the set again every 5 minutes.
- Once the jam is set, remove it from the heat and stir gently for a few seconds to distribute the fruit in the liquid.
- Ladle the jam into sterilized canning jars, leaving 1/4" headspace. Wipe the rims of the jars with damp paper towels to remove any jam which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
- Process in a boiling water bath for 5 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 5 minutes, or you can just put it in the fridge and use it within 3 months.
FRESH BLUEBERRY RHUBARB JAM
Steps:
- Place the sugar and cassis in a large (8-by-4-inch) heavy-bottomed saucepan. Add the rhubarb, blueberries, apple, and lemon zest and toss well to coat the fruit with the cassis and sugar. Cover the pot and cook over medium heat for 5 to 10 minutes, until there is a lot of liquid and it comes to a full boil. Lower the heat and cook uncovered at a low boil for 35 to 40 minutes, stirring occasionally, until the fruit has disintegrated and the mixture has thickened. (I test a little by putting some jam in a dish in the freezer to check the consistency when it cools.) If necessary, cook for another 5 minutes. Set aside to cool, then refrigerate.
GINGER BLUEBERRY JAM
When I was very young, I watched my grandma make this jam in the kitchen. As I sneaked blueberries to snack on, she picked me up and told me that if I wanted any more, I'd need to learn to make this jam! -Jill Drury, River Forest, Illinois
Provided by Taste of Home
Time 35m
Yield 4 half-pints.
Number Of Ingredients 7
Steps:
- In a Dutch oven, mash the blueberries. Stir in sugar, pomegranate juice and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a full rolling boil. Boil and stir for 1 full minute. , Remove from the heat; skim off foam. Stir in crystallized and ground ginger. Ladle hot mixture into 4 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims. Center lids on jars; screw on bands until fingertip tight. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 0 protein.
BLACKBERRY AND APPLE JAM
This classic flavour combination is a fantastic way to use the abundance of blackberries we often pick in August and September, its sweet and goes great with toast. You can leave out the apples because this recipe can be adapted for just blackberry jam. This recipe makes enough jam for two small jars.
Provided by cookingbaking123
Time 35m
Yield Makes 2 small jars of Jam
Number Of Ingredients 0
Steps:
- Prepare your jam jars, they must be sterlized as to prevent mould developing on the jam, the easiest way to do this is washing the jars with soapy warm water then placing them in a microwave for 45-60 seconds or until dry, you then can sterlize the lids by sumberging them in boiling water for 5 minutes.
- Now add chopped cooking apples, blackberries and the lemon juice into a large pan over a low-medium heat. Let this mixture become juicy, simmering for 15 minutes. stiring occasionally.
- After 15 mintues stir in the sugar, when the sugar is dissolved turn up the heat to medium-high and boil for 10-15 minutes until set. To ensure jam is set, you can put a little round blob of jam onto two cold plates and then push the jam from the side, if it wrinkles the jam is set.
- Leave the jam in the pan for 10 minutes, then spoon into your jam jars, and place the lids on immediately.
BLUEBERRY JAM
At the height of blueberry season, you'll find me making many jars of this savory jam for friends and family. -Fran Boise, Marion, New York
Provided by Taste of Home
Time 25m
Yield 4 cups.
Number Of Ingredients 6
Steps:
- Pour the apple juice concentrate into a saucepan; sprinkle with gelatin and allow to soften for several minutes. , Meanwhile, in a blender or food processor, finely chop blueberries, 1 cup at a time. Add lemon juice, spices and 2 cups of chopped berries to gelatin; heat over medium-low until gelatin is dissolved. Remove from the heat; stir in remaining berries and mix well. , Pour into jars or plastic containers; store in the refrigerator up to three weeks.
Nutrition Facts : Calories 12 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
EASY APPLE RHUBARB JAM
Although apple rhubarb jam may sound weird, it is amazingly delicious! You can substitute strawberries for the apples to make strawberry rhubarb jam.
Provided by Amanda
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 48
Number Of Ingredients 6
Steps:
- In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft. Stir in the pectin and boil for 5 minutes.
- Ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude. Store unopened jars in a cool dark place. Refrigerate jam after opening.
Nutrition Facts : Calories 38.3 calories, Carbohydrate 9.9 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 9.2 g
EASY SMALL-BATCH BLUEBERRY JAM
Simple and easy, the delicious flavor of the blueberries takes center stage.
Provided by Deb C
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 16
Number Of Ingredients 4
Steps:
- Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 17.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 0.4 mg, Sugar 16.1 g
APPLE & BLACKBERRY JAM
Got a glut of apples or blackberries? Transform them into jam and gift to family and friends. Enjoy in your favourite sponge cakes or on your morning toast
Provided by Liberty Mendez
Time 50m
Yield Makes 1.75kg
Number Of Ingredients 4
Steps:
- Put two small plates in the freezer ready to test the set of the jam. Put the apples in a heavy pan or preserving pan with the lemon juice and 250ml water. Bring up to the boil, then simmer for 5-8 mins until soft.
- Add the blackberries and sugar and stir to combine. Stir over a low heat until the sugar his dissolved, then turn the heat up to medium and simmer for 30-35 mins until the jam is at setting stage.
- To test the jam, take one of the plates out of the freezer and place a little bit of jam on it, if it sets and when you run your finger over it and it wrinkles, it means it's ready.
- Using a funnel, transfer the jam to a sterilised jar. Make sure you seal the lids once it's cold. Will keep in the fridge for six months in a sealed, sterilised jar.
Nutrition Facts : Calories 44 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.3 grams fiber, Protein 0.1 grams protein
Tips:
- Choose the right apples: Use a variety of apples that are good for baking, such as Granny Smith, Honeycrisp, or Pink Lady.
- Peel and core the apples: This will help the jam to cook evenly and prevent the skins from becoming tough.
- Use fresh blueberries: Fresh blueberries will give the jam the best flavor. If you can't find fresh blueberries, you can use frozen blueberries, but defrost them before using.
- Cook the jam slowly: This will help the flavors to develop and prevent the jam from burning.
- Use a candy thermometer: This will help you to determine when the jam is done. The jam should reach a temperature of 220 degrees Fahrenheit (105 degrees Celsius).
- Process the jam in a hot water bath: This will help to seal the jars and prevent spoilage.
Conclusion:
Blueberry and apple jam is a delicious and easy-to-make jam that can be enjoyed on toast, scones, or muffins. It is also a great way to use up fresh blueberries and apples. With a few simple tips, you can make a delicious batch of blueberry and apple jam that will be sure to please everyone.
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