You can taste each fruit separately in this chunky, not-so-sweet jam. Thickens naturally without pectin.
- Mix all ingredients together, stirring frequently, in a heavy-bottom pot over medium heat.
- Cook about an hour, until consistency is thick when dribbled off a spoon.
- 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.
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.
I have been using this recipe for 3 years now exactly as written and I love it. I'm a diabetic so I like to control how much sugar is in my food. This is not a really sweet jam, but since most jams have large amounts of sugar, and you'll find that with less sugar the fruit flavors really shine. I put it up as a freezer jam in small containers that I can use in a week or less after opening. Without the high sugar content this jam molds more easily at refrigerator temperatures.
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.