This fruity jam is delicious on toast and makes a great gift in a jar.
How To Make Apricot-Raspberry Jam
Prep:
10 mins
Cook:
20 mins
Total:
30 mins
Ingredients
- 2 lb. fresh apricots, peeled and pitted
- 2 cups red raspberries , or 1 pint
- 6 cup granulated sugar
- ¼ cup lemon juice
- 1 tbsp. unsalted butter , or margarine
- 1 tsp. lemon peel, grated
- 3 oz. liquid pectin , or 1 pouch
Instructions
- In a large stockpot combine apricots and raspberries.
- Mash with a potato masher.
- Stir in sugar, lemon juice, lemon peel, and butter.
- Bring to a boil, over high heat, stirring constantly.
- Cook for 15 minutes until mixture starts to thicken, stirring constantly.
- Add pectin.
- Bring to a rolling boil and boil for 1 minute, stirring constantly.
- Ladle into sterilized jars leaving 1/4" head space.
- Remove air bubbles with a plastic stirrer.
- Wipe rims.
- Cap and seal.
- Process in a water bath canner for 15 minutes.
Nutrition
- Sugar: 188g
- :
- Calcium: 19mg
- Calories: 767kcal
- Carbohydrates: 192g
- Cholesterol: 5mg
- Fat: 2g
- Fiber: 3g
- Iron: 1mg
- Potassium: 345mg
- Protein: 2g
- Saturated Fat: 1g
- Sodium: 31mg
- Vitamin A: 2549IU
- Vitamin C: 17mg
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