Blueberry-Apricot Jam - cooking recipe

Ingredients

4 cups apricots, pitted and halved
1 pint blueberries
1 cup sugar
1 lemon, juice and zest of

Preparation

Mix all ingredients together, stirring frequently, in a heavy-bottom pot over medium heat.
Cook about an hour, until consistency is thick when dribbled off a spoon.
Can (in either a water bath canner or pressure canner) according to manufacturer's directions, or store refrigerated and use within three months, or freeze for up to a year.