Blueberry-Apricot Jam
photo by Kitchen Witch Steph
- Ready In:
- 1hr 10mins
- Ingredients:
- 4
- Yields:
-
3 half-pint jars
- Serves:
- 60
ingredients
- 946.36 ml apricots, pitted and halved
- 473.19 ml blueberries
- 236.59 ml sugar
- 1 lemon, juice and zest of
directions
- 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.
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Reviews
-
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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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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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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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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RECIPE SUBMITTED BY
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And my *biggest* and *BEST* cat of all:
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I am a busy mom of small children by day, and I work part-time as a doctor at night. I am trying to find the ever-elusive balance between career-track and mommy-track. Cooking and baking bring me joy, and I love to see my kids eat healthy homemade foods. I have relatives with a local organic farm, so I use their produce as much as possible. Yum!
After some trial and error with rating recipes for various contests and tag games, I think I will from now on stick to the definitions provided by Zaar:
3 stars means I liked it! I might have had to make some adjustments, though.
4 stars means I LOVED it! Almost no adjusting was necessary.
5 stars means one of the most outstanding things I have ever tasted! Stands, as is, as a fabulous dish.
I can't imagine giving only 1 or 2 stars -- that would mean that I either picked a recipe that I should have known wouldn't suit my taste, or that I really messed up while making the recipe.
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