Blueberry Lemon Apricot Jam Recipes

BLUEBERRY-APRICOT JAM

Steps:

• Mix all ingredients together, stirring frequently, in a heavy-bottom pot over medium heat.
• Cook about an hour, until consistency is thick when dribbled off a spoon.
• Can (in either a water bath canner or pressure canner) according to manufacturer's directions, or store refrigerated and use within three months, or freeze for up to a year.

BLUEBERRY-LEMON JAM

Steps:

• Prepare jars and lids according to manufacturer's instructions.
• Combine blueberries, sugar, lemon peel, and lemon juice in a large saucepot.
• Bring to a rolling boil over high heat; stir frequently.
• Stir in pectin.
• Boil hard for 1 minute.
• Remove from heat and skim foam (if necessary).
• Immediately ladle into hot jars, leaving a 1/4 inch headspace.
• Cap and process for 15 minutes in a boiling water canner.

APRICOT - LEMON JAM

Steps:

• Don't worry about the skin, which disappears in the course of cooking.
• Bring to a boil, lower heat, and cook until the mixture turns a bit darker and looks like jam when you let it dribble off a spoon (about 45 to 60 minutes.).
• Stir it frequently enough that it doesn't stick to the bottom of the pot.
• You can skim off the lighter colored stuff that rises to the top if you want, otherwise it seems to just disappear after a while.
• Wash and can according to canner instructions.
• Or, keeps well in refrigerator only, about 2-3 months, or in freezer, up to 12 months.