What says comfort like a slice of freshly baked bread slathered with butter and homemade jam?
I’ve been experimenting with a few jams this Summer and this one has become a family favorite. The combination of blueberries-nectarines-lemons works beautifully and I’m sure you’ll agree that the result is delightfully scrumptious. Simple to make, this recipe doesn’t use pectin, but you can certainly use pectin if you prefer a shorter cooking time.
Late crop varieties of apricots are still being harvested for a couple more months, so grab a few along with some frozen or fresh blueberries, a lemon, and you’re all set to go!
Let’s get started!
Wash, pit and dice the apricots and add them to a stock pot along with the blueberries and lemon juice and zest.
Add the sugar.
Bring it to a boil stirring frequently, then reduce the heat to medium and simmer uncovered until the temperature reaches 220 F on an instant read thermometer.
Use a spoon to scrape off and discard the foam.
Ladle the hot jam into hot sterilized jars, leaving 1/4 inch headspace from the top.
Secure the jars with lids and process in a water bath for 10 minutes.
I use and recommend the Granite Ware Enamel-on-Steel 9-piece Canning Kit:
Remove the jars and let them sit undisturbed for 24 hours then store them in a dark, cool place. They will keep for at least one year.
- 5 cups chopped apricots (about 2 pounds)
- 1½ cups frozen or fresh blueberries
- Juice and zest of one lemon
- 4 cups sugar
- Combine all ingredients in a medium stock pot and bring to a boil, stirring frequently. Reduce the heat to medium and simmer until the temperature on an instant read thermometer reaches 220 degrees F (about 1 hour). Remove from heat and use a spoon to scrape off and discard the foam.
- Ladle the hot jam into hot sterilized jars leaving ¼ inch headspace from the top. Secure with lids and process for 10 minutes in a water bath. Remove the jars and let them sit undisturbed for 24 hours, then store them in a dark, cool place. Will keep for at least one year.