Apricot – Blueberry Jam
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,200 apricot (s), fresh
- 600 g blueberries
- 550 g preservin suar, (3: 1)
- 1 large lemon
Print Recipe
Pin Recipe Instructions
- Rinse approx. 5 glasses with lids (400g) thoroughly and rinse with plenty of water. Do not dry out from the inside, but stand upside down on a clean tea towel and let it dry.
- If you want, you can sterilize the jars and lids in the oven at 100 degrees for a good 10 minutes on the grid for safety.
- While the jars and lids cool down in the slightly opened oven, the jam can be prepared:
- Sort the blueberries, wash them and then put them in a large saucepan with the sugar and lemon juice and mix everything together well. Wash the apricots, remove the stalk, cut in half, stone, cut each half twice and add to the berries. Now chop everything up well with the hand blender / magic wand.
- Bring the mixture to the boil, stirring constantly, and when it is bubbly, let it cook for another 4 minutes while stirring.
- Now do the gelling test on a saucer. Put some of the jam on the plate and check whether the jam starts to gel immediately. If this is not the case, let the mixture cook a little longer.
- If the jam gels immediately, use a funnel to fill the jars (leave 1 cm free from the edge so that the vacuum can build up) and immediately close them tightly.
- Let the glasses cool down in a cool and dry place (protect from drafts) and store them in such a place. Do not carry freshly made jam on the lids!
- Sterile jars and a suitable storage location ensure a shelf life of 1-3 years. A broken glass should be kept in the refrigerator. It will last there for at least 4 weeks.
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