Blueberry Apple Jam

This Blueberry Apple Jam like most Mediterranean Jams is made without pectin and little sugar. It's perfect for breakfast, brunch or incorporated into desserts.

Course Breakfast, Dessert

Cuisine Albanian, Mediterranean

Keyword Blueberry Apple Jam, Blueberry Jam, Homemade Jam

Prep Time 10

Cook Time 2

Canning 20

Total Time 2 30

Servings servings

Calories 40kcal

Author Sonila

Equipment

Large pot
Jars, lids and rings
Jar tongs

Ingredients

4 lbs fresh blueberries
2 apples
1 lemon
1.5 cups sugar
1 cup water

Instructions

Clean blueberries from stems and remove bad ones. Place them in a colander. Then peel the apples and chop them in bite size pieces. Keep the peels aside. Cut lemon in half, squeeze half a lemon and zest the other half.
Get a large pot with heavy bottom to prevent sticking. Add 1 cup of water and 1 cup of sugar. Set to boil. As soon as sugar dissolves, add blueberries, apples and apple peels. Mix well and as soon as everything is boiling, lower heat to medium.
You can use a masher to make the jam smoother or leave blueberries as they are for a chunky jam. Add about 2 tbsps of lemon juice and 1 tsp of lemon zest. Once you cook about halfway through, add the last half cup of sugar. Mix well.
Cooking time varies a bit by amount of water and how much jam you're making. Usually when I make just a jar of jam, it takes about half an hour to reach the desired consistency. However, since this batch is a lot bigger then it takes about 2 hrs to reach setting point.
Sterilize the jars and lids on boiling water on another pot. Remove carefully and place over paper towel. Add jam up to 0.5 inch from the top. Close the jar with the lid and rings tightly (don't overdo it). Place jars in a deep pot full of boiling water, use a round cooling rack that fits in the bottom of the pot so jars don't break. Boil covered for about 10 minutes. Remove carefully with tongs, place on a counter and let cool overnight. Check the seals, if the center doesn't pop up jar is safely sealed.
Enjoy jam over toasted bread with butter or ricotta, on a cheese board or as a filler for pastry.

Notes

Serving is estimated to 1 tbsp of jam. Usually this recipe yields about 40 ozs of jam which is approximate to 60 tbsps of jam.
Please follow safe canning procedures. I go over briefly on how to can the jam but the main purpose of this post is the recipe, not the canning procedure.
If using 4 lbs of frozen blueberries instead of fresh, then you can increase the sugar to about 2 cups since frozen fruit is a bit more tart and not as sweet as fresh.
Once you open a sealed jar of jam, place the jar in the refrigerator and jam will last 2-3 weeks.

Nutrition