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Blueberry Apricot Jam Recipe


  • 2 cups quartered apricots, pits removed
  • 2 cups blueberries
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 2/3 cups sugar
  • 2 tablespoons low sugar pectin
  • 1 teaspoon butter


  • Combine all ingredients in large saucepan and place a small plate in the freezer to chill.
  • Bring to a rolling boil over medium-high heat. Reduce heat to medium and continue to boil vigorously for about 20-25 minutes.
  • Jam will set when mixture reaches 220 degrees - you can use a candy thermometer to check the temperature, but I always use the "cold plate test" for my jam.
  • Remove the plate from the freezer and place a small dollop of jam on the plate. Return to the freezer for 1 minute. Remove from freezer. Run your finger through the blob of jam to make a line through the center - if the jam stays separated and appears to be the right consistency, it is ready. If the jam is too thin and the line runs back together, continue to boil for another 5 minutes before testing again.
  • Ladle the warm jam into hot canning jars, and follow proper canning methods to preserve.