Halve and core the apricots. Cut into small pieces and bring to the boil in a saucepan with the sugar.
Add the thyme.
Boil for 3 minutes. Add the blueberries and boil for a further minute.
Carefully skim off any foam and pour into warm, sterilised jars. Seal. Store in a cool place.
You can use dried apricots for this recipe, but soak them for about 12 hours first.
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