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    You are in: Home / Low-cholesterol / Blueberry-Apricot Jam Recipe
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    Blueberry-Apricot Jam

    1/2 Photos of Blueberry-Apricot Jam

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Susiecat too's Note:

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

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    Serves: 60


    half-pi ...

    Units: US | Metric


    1. 1
      Mix all ingredients together, stirring frequently, in a heavy-bottom pot over medium heat.
    2. 2
      Cook about an hour, until consistency is thick when dribbled off a spoon.
    3. 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.

    Browse Our Top Jams and Preserves Recipes

    Ratings & Reviews:

    • on July 28, 2010


      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.

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    • on August 11, 2013


      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.

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    • on July 13, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Blueberry-Apricot Jam

    Serving Size: 1 (20 g)

    Servings Per Recipe: 60

    Amount Per Serving
    % Daily Value
    Calories 21.1
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 0.2 mg
    Total Carbohydrate 5.3 g
    Dietary Fiber 0.3 g
    Sugars 4.8 g
    Protein 0.1 g

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