Recipe adapted from “Jam and Preserves” by Murdoch Books
- 1kg blueberries, stalks removed
- 2 green apples, ±400g, peeled, cored and chopped (I used 1 red apple and 1 lime, juiced)
- 1kg sugar (I used 750g)
- Put 2 small plates in freezer (may or may not use 2nd plate) for testing purposes.
- Wash glass jars and covers and place immediately in a warm oven at 100C to dry and to disinfect.
- Place chopped apples in a large pan with berries with 100ml water. Cook, covered, over medium heat, stirring often, for 30 mins, or till fruit has softened. (I blended fruit at this time with a hand blender.)
- Add sugar and stir, without boiling, for 5 mins, or till sugar has dissolved.
- Bring jam to the boil and boil for 30 mins, stirring often. Stir across base of pan to check it’s not sticking or burning. When jam falls from a tilted wooden spoon in thick sheets without dripping, start testing for setting point.
- Remove from heat, place a little jam onto 1 cold plate (from freezer) and place in freezer for 30 seconds. A skin will form on surface and jam will wrinkle when pushed with finger when setting point is reached.
- If ready, remove any scum from surface. Remove jars carefully without touching rim or inside or jars. Fill jars, till just beneath rim, with a clean spoon. Clean rim of jars with kitchen paper and seal (with covers). Turn jars upside down for 2 mins, then invert and leave to cool. Label and date.
- Store in a cool dark place for 6-12 months. Refrigerate after opening for upto 6 weeks.
* If not ready, return jam to heat for a few mins and then test again, using 2nd plate.
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