Blueberry and Apple Jam
Capture the essence of summer with this delightful Blueberry and Apple Jam, a beautifully balanced spread that's bursting with natural sweetness and tangy undertones. Fresh, juicy blueberries and crisp apples come together with a hint of zesty lemon juice to create a vibrant, fruit-forward jam that's perfect for slathering on toast, swirling into yogurt, or elevating your favorite desserts. With just a handful of simple ingredients and about an hour of your time, you'll have a homemade preserve that's as versatile as it is delicious. Whether you're a seasoned canning enthusiast or new to jam-making, this recipe’s step-by-step instructions ensure success every time. Plus, it stores wonderfully in the fridge, making it a fantastic option for gifting or enjoying over several weeks. Keywords: blueberry apple jam recipe, homemade fruit preserves, easy jam-making recipe, summer fruit jam.
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Recipe Information
Ingredients
- 500 grams Blueberries
- 300 grams Apples
- 400 grams Granulated sugar
- 2 tablespoons Lemon juice
- 100 milliliters Water
Instructions
Rinse the blueberries thoroughly under cold water, removing any stems or debris.
Peel, core, and dice the apples into small cubes.
In a large saucepan, combine the blueberries, diced apples, and water.
Cook over medium heat for 10 minutes, stirring occasionally, until the fruits soften and the apples begin to break down.
Add the granulated sugar and lemon juice to the saucepan. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer.
Simmer for 30–35 minutes, stirring frequently, until the mixture thickens and reaches a jam-like consistency. To test, place a small amount of jam on a chilled plate; if it holds its shape and wrinkles slightly when pushed with a spoon, it’s ready.
Remove the saucepan from heat and let the jam cool slightly for 5–10 minutes.
Carefully ladle the jam into sterilized jars, leaving about 1/2 inch of space at the top. Seal the jars tightly.
Allow the jam to cool completely to room temperature before storing in the refrigerator. The jam will keep for up to 3 weeks in the fridge or can be processed further for long-term storage.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7 mg | 0% | |
| Total Carbohydrate | 503.6 g | 183% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 474.9 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 352 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
