Apricot-Raspberry Jam Recipe

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Recipes.net Team Published: May 24, 2020 Modified: December 11, 2020
Apricot-Raspberry Jam Recipe

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

How To Make Apricot-Raspberry Jam

  • 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)
  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.

How To Make Apricot-Raspberry Jam

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