After years of making blueberry inspired jams, cooking columnist Fay Hope Cusick’s is still passionate about her jams! Here she shares a new one promised to excite your tastbuds!
Blueberry Strawberry Apricot Jam
From Fay Hope Cusick:
“Since I was eight years old I have been making blueberry and strawberry jams every year trying all sorts of combinations of fruits and spices to make new flavors of jam for the winter holiday festivities. This is a new combination with apricots and Grand Marnier that brings out the flavor of the fruit and the apple adds a touch of tartness to compliment the sweet fruits. With fresh baked breads on Christmas morning my jams add that summer fresh fruit taste with homemade jams.”
- 2 cups fresh blueberries
- 2 CUPS fresh strawberries (hulled and quartered)
- 1 granny smith apple (chopped)
- 2 apricots (pitted and chopped)
- 2/3 cup granulated sugar
- 1 tblspn Grand Marnier (may substitute orange liqueur)
- 2 tblspn lemon juice
- 1/2 tspn ground cinnamon
- In a large heavy skillet combine blueberries, strawberries, apricots and sugar. Stir in apple pieces.
- Cook over medium low heat, stirring and breaking up blueberries and strawberries, until sugar dissolves.
- Simmer until jam is thickened about 15-20 minutes.
- Stir in lemon juice, cinnamon, and Grand Marnier.
- Simmer until jam is thickened to desired consistency.
- Transfer to clean jars, place lids on and let it set for about 2 hours.
- Refrigerate
- Serve within 4 weeks.
You can read more of Fay’s recipes by visiting the columns area on the TopSail Advertiser