Blueberry-Apple Jam made with honey, by my Honey. ;) Cheesy, I know.
|This recipe is Maggie approved.|
We (he) started making jam with honey about a year ago when we found a recipe online that had successfully used it. He has used this recipe with all different kinds of fruit and they always turn out great. The amount of sugar regular jam recipes call for is insane. You think a coke has a lot of sugar...you ain't seen nothing until you see jam/jelly being made. We don't use our expensive raw honey because you don't want to heat that because it kills most of the good stuff in it. For jam purposes, we buy the big thing of honey from Sam's that has already been heated extensively and is much cheaper.
Here is the recipe for our Blueberry-Apple Jam:
8 cups blueberries (preferably organic since blueberries are high in pesticides)
4 cups apples (preferably organic since apples are high in pesticides)
2 cups honey
1 packet of no sugar added pectin
Put blueberries, chopped apples and honey in a large non-reactive pot and turn on medium heat. Bring to a boil and reduce heat. With a slotted spoon transfer larger pieces of apples and blueberries to a glass blender, puree and pour back into the pot. How much you puree depends on how chunky you prefer your jam. Bring jam back to a boil and add the pectin, stirring constantly. Let boil for 2 minutes. Remove from heat and put in containers. This recipe made 10 half pints of jam.
Without properly canning, this will last in your fridge for a few weeks or in your freezer for a few months. If canned properly by immersing in boiling water for a certain amount of time, they will last on your shelf for up to a year unopened. We really like our book on preserving, Ball Home Preserving book. It has a ton of recipes and great instructions.
|Ready for gifting... not the cutest presentation, but it's what's in the jar that counts right? :) Merry Christmas!|