Blueberry n Apple Jam 1

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)



    Makes ±700g jam
    Prep time 10 mins
    Cook time 55 mins
    Total time 65 mins
total time


  1. Put 2 small plates in freezer (may or may not use 2nd plate) for testing purposes.
  2. Wash glass jars and covers and place immediately in a warm oven at 100C to dry and to disinfect.
  3. 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.)
  4. Add sugar and stir, without boiling, for 5 mins, or till sugar has dissolved.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Blueberry n Apple Jam 2

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