Apricot jam with blueberries and thyme

25 minutes
Apricot jam with blueberries and thyme
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  • 400 g fresh apricots
  • 100 g (about 200 ml) blueberries
  • 250 g Dansukker Jam Sugar
  • 7 sprigs of thyme

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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