Blueberry Lemon Apricot Jam
This Blueberry Lemon Apricot Jam is made without pectin and features the most delicious combination of fruity flavors!
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
Serving: 1tablespoonCalories: 31kcalCarbohydrates: 8gProtein: 0.1gSaturated Fat: 0.002gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 0.2mgPotassium: 19mgFiber: 0.2gSugar: 8gVitamin A: 132IUVitamin C: 1mgCalcium: 1mgIron: 0.04mg
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