Blueberry-Apricot Jam

Susiecat too's Note:

You can taste each fruit separately in this chunky, not-so-sweet jam. Thickens naturally without pectin.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 60

Yield: 3.0 half-pi ...

• 4 cups apricots, pitted and halved
• 1 pint blueberries
• 1 cup sugar
• 1 lemon, juice and zest of

Directions:

1. Mix all ingredients together, stirring frequently, in a heavy-bottom pot over medium heat.
2. Cook about an hour, until consistency is thick when dribbled off a spoon.
3. Can (in either a water bath canner or pressure canner) according to manufacturer's directions, or store refrigerated and use within three months, or freeze for up to a year.

Reviews

[Enjolinfam]

I give it 5 stars, because it was definitely a 10 star jam once I doubled the sugar amount! I don't think it's sweet enough without the sugar amount being doubled. Even with the sugar amount doubled it's still not a really sweet jam, it's just perfect. Thanks for this fantastic recipe! I know I'll be making it again next summer when I have apricots again.

[fay hutch]

I didn't have any lemons on hand, so I used the fruit of an orange sans the zest. I used 2 T of lemon juice. I kept everything else the same. The blueberries cooked way faster than the apricots, so next time I make it, I will cook the apricots first for a while or I'll weep them with the sugar first. I am planning to use this in a tart with a cheese cake type base. It has a great flavor, and I think mine was less tart than others' due to not having the lemon zest. I like the fact that it's not overly sweet.

[Chef #1307580]

this was fantastic- tart and delicious. It would be great over ice cream or in yogurt as well- i followed the recipe exactly. Perfect