Blueberry Lemon Apricot Jam
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This Blueberry Lemon Apricot Jam recipe is made without pectin and features the most delicious combination of fruity flavors! You can store it in the fridge, freeze it, or can it for long-term storage.
For more delicious homemade jams be sure to also try our classic Blueberry Jam, Strawberry Rhubarb Jam, Plum Jam and Blackberry Jam!
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-apricots-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.
To make this jam you can use fresh or frozen blueberries and apricots. You can also substitute nectarines or peaches. Stored in the fridge this jam will keep for about a couple of months, frozen it will keep for up to a year, and canned it will keep for at least a year.
Blueberry Lemon Apricot Jam Recipe
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.
Enjoy!
For more delicious homemade jams be sure to try our:
- Black Currant Jam
- Huckleberry Jam
- Gooseberry Jam
- Plum Butter
- Red Currant Jelly
- Peach Bacon Jam
- Lemon Lime Marmalade
Blueberry Lemon Apricot Jam
Ingredients
- 5 cups chopped fresh or frozen apricots , about 2 pounds
- 1 1/2 cups frozen or fresh blueberries
- Juice and zest of one lemon
- 4 cups sugar
Instructions
- 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 reaches 220 degrees F. Remove from heat and 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. If canning, secure with lids and rings and process for 10 minutes in a water bath canner. 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.Makes about 6 half pint jars.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
