Blueberry Apricot Jam
Bursting with the vibrant flavors of fresh summer fruit, this homemade Blueberry Apricot Jam is a delightful blend of sweet and tangy perfection. Made with juicy blueberries, ripe apricots, a splash of zesty lemon juice, and just the right amount of sugar, this jam strikes a perfect balance that will brighten up your breakfast table. Whether you prefer a chunky, rustic texture or a smoother spread, this versatile recipe allows for customization to suit your taste. Enhanced with optional powdered pectin for a thicker consistency, it’s both easy and rewarding to make. Perfect for spreading on toast, drizzling over pancakes, or gifting to loved ones, this small-batch jam captures the essence of the season in every spoonful. Plus, with simple canning instructions included, you can savor this luscious fruit preserve all year long!
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Recipe Information
Ingredients
- 2 cups Fresh blueberries
- 1.5 cups Fresh apricots (pitted and diced)
- 1.5 cups Granulated sugar
- 2 tablespoons Lemon juice
- 0.25 cups Water
- 1 teaspoons Powdered pectin (optional for thicker consistency)
Instructions
Wash the blueberries and apricots thoroughly. Remove the pits from the apricots and dice them into small pieces.
In a large saucepan, combine the blueberries, diced apricots, water, and lemon juice. Place the pan over medium heat and bring the mixture to a gentle simmer while stirring frequently.
Once the fruits begin to soften (about 5 minutes), use a potato masher or the back of a spoon to lightly mash the fruit to your desired texture. Leave it chunkier for a rustic jam, or mash it more for a smoother consistency.
Stir in the granulated sugar. If you are using powdered pectin, sprinkle it evenly over the mixture and stir well to combine.
Increase the heat to medium-high and bring the mixture to a rolling boil, stirring constantly to prevent sticking or burning.
Continue cooking and stirring for about 20-25 minutes, or until the mixture thickens and reaches the desired jam consistency. To test, place a small spoonful of jam on a cold plate and let it sit for a minute. If it wrinkles slightly when pushed with your finger, it’s ready.
Remove the pan from heat and skim off any foam that may have formed on the surface.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the jar rims clean, seal tightly with lids, and process in a boiling water bath for 10 minutes if canning for long-term storage.
Allow the jars to cool completely at room temperature. Store unopened jars in a cool, dry place for up to 1 year. Once opened, refrigerate and use within 3 weeks.
Nutrition Facts
Calories |
1467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7 mg | 0% | |
| Total Carbohydrate | 379.8 g | 138% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 358.4 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1036 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
