BLUEBERRY FREEZER JAM RECIPE RECIPES

Steps:

• Place a small plate in your freezer. Peel, core, and roughly chop your apples into ¾” to 1" pieces. Combine apples with 1½ cups water in a heavy bottomed pot or sauce pan over medium-high heat. Bring to a simmer, stirring occasionally, and cook until fruit is tender and mixture has reduced by ¼, about 15 minutes.  Add the sugar, reduce heat to medium, and cook, stirring frequently, until mixture is jammy and thick, about 25 minutes more. Add lemon juice and cinnamon stick if using, and stir to incorporate. Simmer 5 to 7 more minutes to allow cinnamon to infuse. To test if jam is ready, place a small spoonful onto prepared cold plate. Let sit 2 minutes, then drag your finger through the spoonful of jam. If it holds its shape, it's good to go! If it appears runny or watery, continue cooking. When jam has reached desired consistency, remove cinnamon stick. Divide between clean jars, and seal tightly. Refrigerate. Jam will last up to 2 weeks.

Steps:

• Place a small plate in your freezer. Peel, core, and roughly chop your apples into ¾” to 1" pieces. Combine apples with 1½ cups water in a heavy bottomed pot or sauce pan over medium-high heat. Bring to a simmer, stirring occasionally, and cook until fruit is tender and mixture has reduced by ¼, about 15 minutes.  Add the sugar, reduce heat to medium, and cook, stirring frequently, until mixture is jammy and thick, about 25 minutes more. Add lemon juice and cinnamon stick if using, and stir to incorporate. Simmer 5 to 7 more minutes to allow cinnamon to infuse. To test if jam is ready, place a small spoonful onto prepared cold plate. Let sit 2 minutes, then drag your finger through the spoonful of jam. If it holds its shape, it's good to go! If it appears runny or watery, continue cooking. When jam has reached desired consistency, remove cinnamon stick. Divide between clean jars, and seal tightly. Refrigerate. Jam will last up to 2 weeks.