This apricot jam mixed with sweet raspberries is delicious. No pectin is used in this recipe because it’s perfectly made to be slather on your food naturally. This is an easy way to learn to make a simple jam. Enjoy this fresh combination of summer fruits and make breakfast even more delicious!
Original recipe posted: February 2012 | Recipe update: October 2019
Since becoming a jam-making fanatic, we have jam all over our fridge. I’m not the only person in this house who loves having jars of jam bumping into the milk container and the butter and the celery and the blueberries. Every one of my family members eats my jam, and that is saying a lot. It is just about the only food that we all love.
This jam combines two wonderful fruits that you can pick up in your grocery store or find at the local orchards and farmers markets. Raspberries are much more well known for their jam qualities but I implore you to continue listening. Apricots, a yellow/orangeish stone fruit is more similar to a plum than a peach but they are a little tart. The raspberry nicely compliments this fruit and keeps the sweet from overtaking the tart and vice versa.
I hope you enjoy this recipe as much as my family and I do!
HOW TO MAKE APRICOT RASPBERRY JAM
It’s time to make small batches of this jam recipe because tart apricots and raspberries deliver a fresh, tasty jam perfect over breakfast!
In a large heavy bottomed saucepan, combine:
8 to 9 apricots, seeded and cut into small pieces
2 cups raspberries
Add the sugar.
Stir, smashing the raspberries with the back of your spoon, folding any white foam into the mixture as you continue. Let the mixture sit at room temperature for 1 hour, stirring occasionally.
Add 2 tablespoons of fresh lemon juice to the pan, combining the mixture and bring to a boil. Boil over medium-high heat, stirring often to prevent scorching your jam.
Reduce the heat to medium and simmer for 15 minutes, up to 20 minutes to reach the desired consistency.
Divide the jam between 3 pint-size jars. Close the jars and allow the jam to cool.
Store in the refrigerator for up to 3 months.
This is a perfect jam topped on your favorite breakfast foods!
In place of cutting the apricots into small pieces, you can put your food processor to use and pulse them until they are coarsely broken up.
Add the zest of a 1/2 of an orange to your saucepan as you cook for a slightly more complex flavor.
To enjoy this recipe with a slightly healthier version, feel free to reduce the amount of sugar used as these fruits can be quite sweet on their own. Otherwise, another alternative is to substitute out sugar for coconut sugar, erythritol or honey. For 1 cup of sugar, substitute 1/2 cup honey.
HOW TO ENJOY APRICOT RASPBERRY JAM
Topped on pancakes
JAM VS JELLY – THE DIFFERENCE
Do you interchange the words jam and jelly without realizing there’s a difference? If you look at the grocery store wall of jams and jellies there are differences that you want to know about so you can select your favorite condiment for peanut butter and jelly or for topping your toast.
Jam is a chunky thick spread that uses the juice of the fruit along with the crushed and pureed pieces in the mixture. That leaves jelly which is using the fruit to create your fruit spread but straining out all the solid pieces so you’re left with a sweet, clear spread made by boiling the juice into a thick sauce.
Apricot Raspberry Jam
- 8-9 apricots seeded and cut into small pieces
- 2 cups raspberries
- 2 cups sugar
- 2 tbsp. fresh lemon juice
- In a large saucepan, combine apricots, raspberries and sugar. Stir, smashing the raspberries with the back of a spoon. Let sit for 1 hour, stirring occasionally.
- Add lemon juice and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 20 minutes.
- Divide the jam between three pint-sized jars. Close jars and allow to cool. Store in refrigerator for up to 3 months.