Apricot-Raspberry Jam


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

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  • 2 lb. fresh apricots, peeled and pitted
  • 1 pint red raspberries (2 C.)
  • 6 C. granulated sugar
  • 1/4 C. lemon juice
  • 1 Tbs. unsalted butter or margarine
  • 1 tsp. grated lemon peel
  • 1 pouch (3 oz.) liquid pectin

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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.

Makes 7 (4-oz.) jarsĀ 

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