BLUEBERRY-APRICOT JAM
You can taste each fruit separately in this chunky, not-so-sweet jam. Thickens naturally without pectin.
Provided by Susiecat too
Categories Berries
Time 1h10m
Yield 3-4 half-pint jars, 60 serving(s)
Number Of Ingredients 4
Steps:
- 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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Babar Ali123
[email protected]This jam sounds delicious! I'll definitely be making it this weekend.
Lisa Childress
[email protected]I can't wait to try this recipe!
Oluwapelumi
[email protected]This jam is a great way to add some sweetness to your morning toast or yogurt.
Cheryl Capel
[email protected]I love this jam! It's so easy to make and it tastes amazing.
x o
[email protected]This is a simple and delicious jam recipe. I would highly recommend it to anyone looking for a easy and flavorful jam.
Red Wizzy
[email protected]I've made this jam several times now and it always turns out perfectly. It's a great way to use up fresh fruit.
Sadin
[email protected]This is the best blueberry apricot jam I've ever had. The apricots add a lovely tanginess that complements the sweetness of the blueberries.
Shabuz Miah
[email protected]I made this jam for the first time last summer and it was a hit with my family and friends. So easy to make!
Mankala Ghimire
[email protected]Blueberry apricot jam is a great way to use up leftover fruit. I love the combination of sweet and tart flavors.
Shahrooz Sidra
[email protected]This is an excellent recipe and I would give it a 5 star rating! Easy to follow and the results were amazing!