Honeyed Apricot Blueberry Jam | Hitchhiking to Heaven

Honeyed Apricot Blueberry Jam: No Added Sugar

Honeyed Apricot Blueberry Jam | Hitchhiking to Heaven

Come July, when our too-short Blenheim apricot season arrives, I’m going to make an entire case of honeyed apricots from Marisa’s Food in Jars cookbook. Last summer, I made only four pints. I didn’t know then that I was going to give up sugar and that these apricots could serve as the base for a year’s worth of easy, surprisingly good micro-batch jams. They could and they will.

I’ve been eyeing my last pint of apricots since this no-refined-sugar thing started in January. When I caved and bought a clamshell of un-local organic blueberries — because they looked so good and they were on sale and, damn, it’s still March — I knew it was what the apricots were waiting for. I turned the apricots and their good, honeyed juices into a bowl and I added just one cup of blueberries. I let the mixture rest for an hour or so, then I put it in a pot and cooked it low and slow until it thickened — about half an hour — stirring as needed to prevent scorching or sticking. The result is by far the best of the honey-jam experiments I’ve yet tried, though they’ve all been good.

I’m sure part of what makes the magic is that these apricots lingered and softened in the honey syrup for so many months. I could see popping open a pint of honey-soaked apricots to greet a cup of almost every fruit that comes along, preferably in season: rhubarb, strawberries, cherries, blackberries, plums. The method is simple and the results are great; it’s a perfect way to make a pint of refined-sugar-free jam for the fridge.

Honeyed Apricot Blueberry Jam | Hitchhiking to Heaven

Oh, and that’s the same grain-free bread I linked to a couple of weeks ago. I’ll try another one eventually. Right now I’m finding it soothing to repeat what works.

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  • Reply Julia March 26, 2013 at 8:58 am

    That looks wonderful, Shae. You know how I love apricots and blueberries together! And how good does honeyed apricots sound?? Trying that this year for sure…

    • Reply Shae April 2, 2013 at 3:35 pm

      You should do it, Jules. More than once. I think it’s one of the nicest jams I’ve had, sugared or not.

  • Reply Rosemary Rideout March 26, 2013 at 10:53 am

    Oh, Shae, I’ve just gone cold turkey. And that includes all sweetners. I shall still enjoy making the jams but won’t be eating them. It’s so hard when life throws us that curve ball.

    • Reply Shae April 2, 2013 at 3:37 pm

      Oh, Rosemary, I’m so sorry to hear it and I really feel for you. Does this include fruit juices, too? Cuz you can use Pomona’s Pectin for jams sweetened with concentrated grape or apple juice. Still, that’s a “sweetener.” And still, it’s not quite the same. :-(

  • Reply Honey-Sweetened Apricot Jam « Hitchhiking to Heaven December 15, 2013 at 11:19 am

    […] That same day, however, my friend Gina had brought me two big boxes of apricots from a backyard tree. I don’t know what kind they were. The good kind. But they were starting to collapse on themselves, so I got right to breaking them down, cutting away bruised parts and setting aside clean halves to make another batch of Marisa’s Honeyed Apricots. (I have a case of those now, which I’ll use during the coming year to make jams like this Honey-Sweetened Apricot Blueberry Jam.) […]

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