adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Blueberry, pear & star anise jam
0 Likes
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Vibrant purple blueberry and pear jam with a hint of spice for extra flavor.
Ingredients:
  • 1 Granny Smith apple
  • 1.1kg (4 1/2 cups) white sugar
  • 1.5kg firm ripe William Bartlett pears, peeled, cored, cut into 1.5cm pieces
  • 250ml (1 cup) water
  • 3 x 125g punnets blueberries
  • 1 whole star anise
Instructions:
  • Peel the apple and lemon using a vegetable peeler. Quarter, core, and cut the apple into 1cm pieces. Juice the lemon halves. Place apple pieces, apple skin and core, lemon rind and seeds in muslin, tie with string to enclose.
  • Preheat your oven to 150°C. Spread the sugar evenly in a deep-sided baking tray or baking dish. Bake for 5-10 minutes, stirring occasionally, until the sugar is warm.
  • In a large saucepan over medium heat, combine the muslin pouch, lemon juice, pear, and water. Let it come to a boil, then cover and simmer for 15 minutes until the pear is soft. Stir in the blueberries and star anise, cooking for an additional 3-4 minutes until the blueberries start to soften.
  • Lower the heat to low and stir in the warm sugar. Cook, stirring occasionally while using a pastry brush dipped in water to brush down the sides of the pan, until the sugar dissolves, approximately 5 minutes.
  • Raise the heat to medium-high and bring the mixture to a boil. Simmer vigorously, stirring occasionally and skimming off any foam on the surface with a slotted spoon, for 30-35 minutes until the jam thickens (be cautious to prevent sticking). Remove and discard the muslin pouch and star anise.
  • Pour the hot jam through a funnel into sterile jars and seal. Briefly invert the jars before setting them upright. Allow to cool, then label, date, and store in a cool, dark place until ready to use.

Similar Recipes