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 recipe with Basil. 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!
How to make Blueberry Apricot Jam With Basil:
4 Cups Apricots, finely chopped
4 Cups Blueberries, lightly mashed
1/4 Cup Lemon Juice
1 Box Powder Pectin
7 Cups Sugar
1 Tablespoon Butter
1/4 Cup Basil, finely chopped
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.
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Blueberry Apricot Jam With Basil.
Jayme Payne blogs at Dreaming of Poultry.
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