- In a large, stainless steel saucepan, combine apples, lime and enough water to prevent sticking. Bring to the boil over high heat. Reduce heat, partially cover and boil gently, stirring occasionally for 20 minutes, until mixture is very soft. Working in batches, transfer mixture to a fine sieve. With back of spoon, press mixture through sieve to yield 2x cups (500ml) applesauce. Discard skins and cores.
- Prepare canner, jars and lids. In a clean, large stainless steel saucepan, combine apple sauce blueberries and sugar. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Boil, stirring frequently, until mixture thickens and mounds on a spoon, about 20 minutes. Remove from heat and skim off foam.
- Ladle hot jam into hot jars, leaving 0.5cm headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Centre lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
- Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Recipe from Ball Preserving
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Toast always tastes much better when spread with your own homemade creations
5x 250ml Jars 5x tart apples, stem and blossom ends removed, chopped coarsely, cores intact 2x limes, unpeeled, finely chopped Water 4x cups of blueberries (1 litre) 3x cups of granulated sugar (750ml)
Time: 30 mins Serves: 5 jars Nutrition: n/a