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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • 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.

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    • on June 26, 2009

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

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    • on September 29, 2008

      Wow! The directions for this were absolutely perfect. I actually had to make Blueberry-Peach Jam, though, since apricots are no longer in season. However, it is still a great combination, and I am looking forward to next year, when I can use apricots, as intended. This is also a great recipe for the jam-making novice. Thanks for posting this, Susie! Made for 1-2-3 Hit Wonders Tag Game.

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    • on June 27, 2008

      This was my first jam making experience. My friend took the lead and I helped but also did a lot of observing since I have never done this. We used the blueberries we had just picked and peaches that we picked up at the produce stand. It was a terrific combination. We doubled the amount of sugar in the recipe knowing that the kids were gonna want it sweeter. We ended up with the perfect tart/sweet flavor at the end. We packed eight 4-ounce jars full. Very exciting! I plan on putting up more of this. Thanks, susiecat! Made for my Babes for ZWT4 Canada.

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    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
    55%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.2 mg
    0%
    Total Carbohydrate 5.3 g
    1%
    Dietary Fiber 0.3 g
    1%
    Sugars 4.8 g
    19%
    Protein 0.1 g
    0%

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