Apricot – Blueberry Jam

Ingredients for 1 servings:

• 1,200 g apricot(s), fresh
• 600 g blueberries
• 550 g gelling sugar (3:1)
• 1 large lemon(s)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

delicious in taste and color

Rinse approximately 5 jars with lids (400g) thoroughly with plenty of water. Do not allow them to dry out on the inside, but leave them upside down on a clean tea towel to dry. If you like, you can sterilize the jars and lids in the oven at 100°C for a good 10 minutes on a rack. While the jars and lids cool slightly in the slightly open oven, prepare the jam: Sort and wash the blueberries, then place them in a large saucepan with the sugar and lemon juice and mix everything well. Wash the apricots, remove the stems, halve and pit them, cut each half into two pieces, and add them to the berries. Now puree everything thoroughly with a hand blender/magic wand. Bring the mixture to a boil, stirring constantly, and when it is bubbling briskly, continue to boil for another 4 minutes while stirring. Now test for settling on a saucer. Pour some of the jam onto the plate and check whether it sets immediately. If it doesn’t, let the mixture simmer a little longer. If the jam sets immediately, use a funnel to fill the jars (leaving 1 cm free from the rim to allow the vacuum to form) and seal them tightly immediately. Allow the jars to cool completely in a cool, dry place (protected from drafts) and store in a cool, dry place. Do not carry freshly made jam by the lids! Sterile jars and a suitable storage location ensure a shelf life of 1-3 years. An opened jar should be kept in the refrigerator, where it will keep for at least 4 weeks.