Ingredients
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4
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1
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1
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1
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Directions
Blueberry-Apricot Jam, You can taste each fruit separately in this chunky, not-so-sweet jam Thickens naturally without pectin , 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 used the fruit of an orange sans the zest 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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Steps
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1
Done
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Mix All Ingredients Together, Stirring Frequently, in a Heavy-Bottom Pot Over Medium Heat. |
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2
Done
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Cook About an Hour, Until Consistency Is Thick When Dribbled Off a Spoon. |
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3
Done
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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. |
