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Apricot jam with blueberries

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Ingredients for 6 servings:

  • 800 g apricot(s), fresh, pitted
  • 200 g blueberries, frozen or fresh: no large cultivated blueberries
  • 1 kg gelling sugar 1:1

Instructions

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

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Chop the apricots into small pieces and place them in a large, wide saucepan. Add the blueberries (frozen blueberries) and mix in the preserving sugar. Let stand for about 3 hours. Cook the jam in the preserving sugar according to the package instructions (you can also puree the jam beforehand if you like), skim off the tops, and immediately pour into hot jars. Seal the jars with twist-off lids and turn them upside down for 5 minutes. If you like, you can also use a 1:2 or 1:3 preserving sugar ratio; I prefer 1:1, as I don’t want any preservatives. The jam will keep for about 1 year.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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