Blueberry Apricot Jam Recipe

Experience the burst of fresh blueberries and apricots in this irresistible chunky jam! Each fruit shines through in a naturally thickened, subtly sweet spread – perfect for toast, biscuits, or yogurt. No pectin needed!

Prep Time 15 mins
Cook Time 70 mins
Calories 21.2 kcal
Protein 0g
Rating 4.8 (6 Reviews)
Blueberry Apricot Jam 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blueberry Apricot Jam

  • 2 cups chopped fresh apricots (about 1 pound)
  • 4 cups fresh blueberries
  • 3 cups granulated sugar
  • Lemon, Juice And Zest Of

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How to Make Blueberry Apricot Jam

  1. Combine blueberries, apricots, lemon juice, and sugar in a large, heavy-bottomed saucepan.
  2. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
  3. Reduce heat to medium-low and simmer for 60-70 minutes, or until the jam reaches setting point (a small amount placed on a chilled plate wrinkles when pushed with a finger). Stir frequently to prevent burning.
  4. Remove from heat and skim off any foam that has formed on the surface.
  5. Ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace.
  6. Wipe the rims of the jars clean, seal with lids and rings, and process in a boiling water bath for 10 minutes (adjust time based on altitude; consult a canning guide for details).
  7. Remove jars from the canner and let cool completely. You should hear a satisfying "pop" as the jars seal.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

19g

Fat

0g

Carbs

1g