Apricot-Raspberry Jam Recipe

This fruity jam is delicious on toast and makes a great gift in a jar.


Apricot-Raspberry Jam Recipe

How To Make Apricot-Raspberry Jam

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves:

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

  1. In a large stockpot combine apricots and raspberries.
  2. Mash with a potato masher.
  3. Stir in sugar, lemon juice, lemon peel, and butter.
  4. Bring to a boil, over high heat, stirring constantly.
  5. Cook for 15 minutes until mixture starts to thicken, stirring constantly.
  6. Add pectin.
  7. Bring to a rolling boil and boil for 1 minute, stirring constantly.
  8. Ladle into sterilized jars leaving 1/4" head space.
  9. Remove air bubbles with a plastic stirrer.
  10. Wipe rims.
  11. Cap and seal.
  12. 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
Nutrition Disclaimer
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