Step 1

Use a vegetable peeler to peel the apple and remove the rind from the lemon. Quarter and core the apple. Cut into 1cm pieces. Halve and juice the lemon, reserving the seeds. Wrap the apple flesh, skin and core, and lemon rind and seeds in a piece of muslin and tie with unwaxed white kitchen string to enclose.

Step 2

Preheat oven to 150°C. Place sugar in a deep-sided baking tray or baking dish. Bake, stirring occasionally, for 5-10 minutes or until the sugar is warm.

Step 3

Meanwhile, place the muslin pouch, lemon juice, pear and water in a large saucepan over medium heat. Bring to the boil. Cover and simmer, stirring occasionally, for 15 minutes or until pear is soft. Add the blueberries and star anise. Cook, stirring, for 3-4 minutes or until the blueberries soften slightly.

Step 4

Reduce heat to low. Add the warm sugar and cook, stirring, occasionally brushing down the side of the pan with a pastry brush dipped in water, for 5 minutes or until sugar dissolves.

Step 5

Increase heat to medium-high. Bring to the boil. Simmer rapidly, stirring and using a slotted spoon to remove any scum from the surface, for 30-35 minutes or until the jam reaches setting point (take care the jam doesn't catch on the base of the pan). Discard the muslin pouch and star anise.

Step 6

Ladle the hot jam through a funnel into clean, dry jars and seal. Invert for 2 minutes, then turn the jars upright. Set aside to cool. Label, date and store in a cool, dark place away from direct sunlight until ready to use.