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Apricot Raspberry Jam

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 enjoy this fresh combination of summer fruits and make breakfast even more delicious!
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Course: Condiments
Cuisine: American
Keyword: apricot, jam, jelly, raspberries
Prep Time: 1 hour
Cook Time: 20 minutes
Servings: 24 servings
Calories: 76.06kcal


  • 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