- 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.
Calories: 76.06kcal | Carbohydrates: 19.35g | Protein: 0.3g | Fat: 0.12g | Saturated Fat: 0.01g | Sodium: 0.41mg | Fiber: 0.92g | Sugar: 18.26g