Apricot Blueberry Jam

For the apricot blueberry jam scald apricots with boiling water and peel and remove seeds, cut into pieces and mix immediately with the lemon juice. Mix with 250 g jelling sugar 2:1 and cook for about 6 min. according to the instructions on the package.

Fill the apricot jam halfway up into small jars. Leave the jars open and prepare the blueberry jam.

To do this, place the blueberries in a saucepan with half the vanilla bean and the star anise, bring to the boil with 250 g of 2:1 jam sugar and cook the mixture according to the instructions on the packet.

Fish out the vanilla and star anise after four minutes. Carefully pour the jam over the back of a spoon onto the apricot jam, close the jars with twist-off lids and do NOT allow to cool upside down.

Preparation Tip:

The apricot blueberry jam can be refined with cardamom instead of star anise.

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