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Blueberry Apricot Jam with Basil

Submitted by: dreamingofpoultry on August 25, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Blueberry Apricot Jam with Basil

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.

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Difficulty: Easy

Servings: 4-6 Pints


4 Cups Apricots, finely chopped
4 Cups Blueberries, lightly mashed
1/4 Cup Lemon Juice
1 Box Powder Pectin
7 Cups Sugar
1 Tbsp 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.

Categories: Boiling Water Bath, BWB Jams, Jellies, Butters & Preserves, Canning, Entertaining, Gift Basket Goodies, Preserving

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  1. 8-25

    When do you add the basil to the cooking jam?

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