Blueberry, Apricot, Basil Jam

The other night when I had mentioned on Facebook about picking more blueberries, a friend told me about a recipe she loves for Blueberry, Apricot, Basil Jam. She sent me the recipe and I made it last night but I added two jalapeno peppers. They’re mild peppers I have growing in my little garden so it was hardly spicy at all but it may be more spicy by tomorrow.

I didn’t know where she got the recipe and she didn’t give me permission to share it so I searched and the linked recipe is exactly the same. I changed nothing except adding the chopped jalapeno peppers.

I don’t normally like putting jelly or jam in a pint jar because it takes us longer to use it but I figured this was going to be something we used quickly and I used the jars that were in the kitchen waiting to go downstairs for storage. Can’t toss jars down the stairs! 🙂

As you can see I ended up with 2 pints, 6 half pints and 4 quarter pints. When I got to the end of the batch, I thought there wasn’t much left but there was another quarter pint jar left but it hardly had any fruit in it so I heated up some brie and we had part of that jar over the brie. (That’s why you see three and not four quarter pint jars).

So, if I used all half pint jars, I should get 11 half pints from the recipe. I’m not always real precise with measuring the fruit so my amount may not be exactly right.

The problem I had is that I have never had storebought apricots that tasted like anything. Totally tasteless, and these were no exception. If I had to say, I’d say they tasted more like a lemon. Just awful. So . . I will make this recipe again as soon as I find some good peaches. They’re in short supply around here because of a late freeze but even storebought peaches are better than storebought apricots.

Vince isn’t nearly the basil fan that I am but he liked this too.