This post is sponsored by Ball® Canning
Yields about 8 half-pint jars
1 1/2 quarts of chopped apples (about 3 pounds)
1 1/2 quart of blueberries
6 cups of sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
Two 3-oz pouches of Ball® Liquid Pectin
You’ll also want to grab two large Stockpots (with lids), a Ball® Canning Rack for the bottom of the pot OR a Ball® Canning Rack with lifter, a Ball® Funnel, a Ball® Headspace Remover, 8 Ball® half-pint jars, a apple peeler, and a sharp knife.
Prep: Wash apples under cold running water, drain. Core and peel apples.
Chop apples into 1/2-inch pieces, measure 1 1/2 quarts of chopped apples.
Wash blueberries under cold running water, drain.
Here are the ingredients just before the exciting part begins!
Cook: Combine apples, blueberries, sugar, cinnamon, allspice and nutmeg in a large saucepan or Stockpot
Bring mixture to a boil over medium-high heat, stirring until sugar dissolves. Stir in pectin, bringing mixture to a rolling boil that cannot be stirred down. Boil hard for one minute.
Personal note: I used a potato masher at this point to mash up the fruit more, a food mill would also work.
Skim off foam.
Fill: Ladle hot jam into a hot jar, leaving a 1/4 headspace.
Remove air bubbles. Clean jar rim.
Center lid on jar and adjust band to fingertip-tight. Place jar on rack elevated over simmering water (190 degrees F) in boiling water canner (or into boiling water in Stockpot). Repeat until all jars are filled.
Process: Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner. Process half-pint jars 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner (or Stockpot); do not retighten bands if loose.
Cool 12 hours. Check seals.
Label and store jars.
Printable Tags and Labels
Printable Mason Jar Labels & Tags
Grab your printable tags and labels here. Just click the link, save to your computer and print!
This jam would be great on toast or bagels…
Or even on crackers with brie if you’re having friends over!
This jam is just just delicious on anything. Enjoy!
Can It Forward Day
Can-It-Forward Day is just around the corner! This fun event celebrates the joys of fresh preserving. I am thrilled to be one of four blogger ambassadors from across the country who will be sharing out preserving expertise during the live webcast. Each of us will be sharing a recipe unique to our communities. Since I’m from Washington state, I’ll be sharing a Apple-Blueberry Jam Recipe.
Plus you can host a home canning party on August 1st. Visit www.FreshPreserving.com for the official Can-It-Forward Day Recipes
Finally, use the hashtag #canitforward to share your home canning creations, tips and tricks via social media!
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Mary Beth|Cupcakes and Crinoline says
I can’t even begin to tell you how delicious this recipe looks and sounds! When I was little I remember relatives canning and preserving and I always enjoyed what they created. I am so glad to see it again ~ it brings back such good memories.
p.s. Those tags and labels are absolutely darling!
Thanks so much Mary Beth. My Aunt and Grandma would also can too and I was intimidated about where to start. But I’ve learned it’s really easy and fun (and gratifying!). I love having jam to pass out to my family and friends. Thanks for your sweet comment!
This looks SO good, My Nan always made lots of jam and preserves but after a disaster jam making attempt at school (needed to be sliced with a sharp knife) I’ve been put off. You make it sound really do-able. Those jars are just lovely too and the printable is so sweet – thanks.
LOL you crack me up. It is easy for real! Thank you for your kind comment!
Geneva Bridges says
This was delicious! I added vanilla too. Thank you for the great recipe and labels!