Blueberry Red Apple Vinegar Jam

by Mary Papoulias-Platis

Post image for Blueberry Red Apple Vinegar Jam

I know this combination might be strange, blueberries and red apple vinegar, but I remember my mother-in-law would often add apple-cider vinegar to her jam preserves. She became a master at canning, and taught me to use natural fruits high in pectin instead of the powdered form. Pectin is a type of viscous dietary fiber. It can also normalize blood lipid levels, especially cholesterol. Fruits high in pectin include: apples, oranges, grapefruit, peaches and apricots. Fruits high in pectin can also be mixed with low-pectin fruits including strawberries and red currant to be made into jams and jellies.  If you’re interested in reading more on Pectin, visit Livestrong’s website.

After picking all those blueberries from the farm, I decided to make jam and preserve the flavor and taste for future rainy days. There’s nothing like a friend handing you a special summer treat in the middle of winter. Try experimenting and adding your own flavors. If I wanted a thicker consistency, I would add a few apples to achieve a thicker consistency. You can also choose to just boil it down to that thickness, like I did.

Here are a few pairing suggestions for your jam to create your own flavors.

blueberry…apple…maple syrup

freshly picked blueberries from the farm

One reason to have a stocked pantry is for a perfect moment like this. I found a new unused bottle of red apple vinegar from an olive oil store I visited in Carlsbad called The Humble Olive Oil.  So there you go, a recipe is born. I felt the flavors would be a natural fit, since my apple trees are nearly ready to be picked. Next time you’re in the area stop by and visit this lovely family-owned store and pick up a few of your favorite flavors. And check out the flowers in the window made by the owner’s sister.

Humble Olive Oil store in Carlsbad

Now back to the jam. There is no reason why you couldn’t add a different choice of vinegar to this recipe. Or skip it all together. You may choose to substitute juice or any other liquid. If you want a spicy or herbal touch would work too. Just remember to pick it out before canning or serving.

Also, if you’re not interested in the canning method just place the jam in a container/jar and place in the refrigerator, it’s good for at least a week. This recipe can also be halved if necessary.

mashing blueberries for jam

Place all the ingredients in a large non-reactive pot and bring to a boil. Reduce to a simmer and cook. With a potato masher gently press on the berries. You can decide to mash them all, or if you prefer a rustic jam, only do half the mixture.

cooking down and reducing the bluebery jam

Continue cooking until thickened. This needs a little more time. Once it reaches the consistency you want, remove from stove to cool for a few minutes. Jam will thicken as it cools. Carefully, pour into sterilized canning jars. I used the Quilted 12 oz. jars in this recipe. They can be found here on the Ball site. For canning instructions you may want to visit Ball Canning.

Blueberry Red Apple Vinegar Jam
Preserving has been around for years, and it can be a wonderful way to preserve the spring-summer garden crops for the winter. Canning is not necessary, you can refrigerate the jam.
Recipe type: Jam Preserves
Serves: 5-12 oz. jars
  • 2 pounds blueberries, washed
  • ½ cup or less of organic maple syrup
  • 4 tablespoons red apple vinegar
  1. Place all the ingredients in a non-reactive large pan.
  2. Bring the berries to a medium-high heat.
  3. Lower the heat, but keeping the jam bubbling.
  4. Watch and continue stirring until thickened.
  5. Jam will thicken as it cools.
  6. Cool and place in the refrigerator. Or place in canning jars and follow canning techniques.


blueberry red apple vinegar jam

You may also like:

Greek Fig and Citrus Jam

Green Grape Marmalade

Happy Preserving…

© 2016, Mary Papoulias-Platis. All rights reserved.

{ 0 comments… add one now }

Leave a Comment