For the apricot blueberry spread, place apricots in a bowl and pour boiling hot water over them. After 2 minutes, pour through a sieve and peel quickly, because apricots quickly turn brown.
Then weigh the apricots and mix with the appropriate amount of jelling sugar 3:1 (i.e. 3 parts fruit one part sugar – for 1500 g apricots take 500 g sugar). Cover and let stand for a while.
Then bring to the boil and either puree or leave with pieces of fruit as desired, do the jelly test after 5 minutes and pour into jars, leaving some space at the top.
Bring blueberries to a boil with regular jelling sugar, boil for 4 minutes and pour over a back of a spoon on top of apricot jam so layers don’t mix too much.
Seal boiled-out preserving jars with lids, rubber bands and clamps, and boil jars with apricot blueberry spread at 80 degrees for 20 minutes. Or use boiled twistoff jars and seal them while still hot.
Make sure that the lids are curved inwards after cooling, remove the clamps from the preserving jars and check that they are well sealed.