In my journey to clean out the freezer to make room for this year’s pickings I came across a container of apricots patiently waiting to be made into jam. Along with the apricots I had a package of beautiful fresh blueberries in the refrigerator. I began to wonder how successful it would be to mix the apricots with the blueberries for my jam. After some online searching I found a handful of possible recipes. As seems to be typical, I didn’t really like any of the ideas I found so I made up my own recipe using the Sure Jell pectin directions as a guide.
Although I didn’t find exactly what I was looking for by way of apricots and blueberries together, I did come across an interesting blueberry jam with basil recipe. I have been making a concerted effort to use more herbs in my canning so I threw in a handful of chopped basil for an exciting little twist. The results were prizewinning! I took some of this jam to our 4th of July celebrations and came home with an empty bottle!
Blueberry Apricot Jam With Basil
| 4 Cups Apricots, finely chopped | 7 Cups Sugar |
| 4 Cups Blueberries, lightly mashed | 1 Tbsp Butter |
| 1/4 Cup Lemon Juice | 1/4 Cup Basil, finely chopped |
| 1 Box Powder Pectin |
Combine fruit, lemon juice and pectin in a large pot. Bring mixture to a full rolling boil on high heat, stirring constantly. Quickly add sugar and return to a full rolling boil, add butter. Boil exactly 1 minute, stirring constantly. Remove from heat, skim off any foam. Ladle into prepared jars, process in boiling water canner for 10 minutes.
