Blueberry Lemon Apricot Jam
Prep time
Cook time
Total time
Serves: About 6 half pints
  • 5 cups chopped apricots (about 2 pounds)
  • 1½ cups frozen or fresh blueberries
  • Juice and zest of one lemon
  • 4 cups sugar
  1. 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.
  2. 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.
Recipe by The Daring Gourmet at