Blueberry-Apricot Jam

You can taste each fruit separately in this chunky, not-so-sweet jam. Thickens naturally without pectin.

• Ready In: 1 hr 10 mins
• Serves: 60
• Yields: 3-4 half-pint jars

Ingredients

• 4  cups apricots, pitted and halved
• 1  pint blueberries
• 1  cup sugar
• 1  lemon, juice and zest of

Directions

1. Mix all ingredients together, stirring frequently, in a heavy-bottom pot over medium heat.
2. Cook about an hour, until consistency is thick when dribbled off a spoon.
3. Can (in either a water bath canner or pressure canner) according to manufacturer's directions, or store refrigerated and use within three months, or freeze for up to a year.