What do you get when you combine raspberries and apricots? A sweet-tart jam perfect for topping scones or biscuits!
Last week I purchased a 27 pound box of large, juicy, luscious apricots. They suffered from sun scald which affected their beauty, but not their taste. The apricots were too large, too ripe, and too scarred to can, so I got busy turning them into something else.
I made apricot jam. And more apricot jam. Apricot Amaretto jam. Spirited Apricot-Cherry Butter. Two kinds of Apricot Sorbet (I will post the recipes later this week). I froze some apricot puree to make apricot syrup later. And the grandchildren and I ate lots of fresh apricots.
Most years I make this delicious raspberry-apricot jam. It is one of the family’s favorites. But most years the apricots and the raspberries are ripe at the same time. This year, due to days upon end of triple digits and almost no water, the raspberries gave out early, well before the apricots burst on the scene. Still, maybe YOU live in an area that can get both at the same time. If so, I highly recommend the combination. Tart apricots temper raspberry’s richness, enhancing both flavors at the same time.
- 7 cups raspberries
- 2 cups chopped apricots
- 6 cups sugar
- Add the apricots, raspberries, and sugar to a large Dutch oven.
- TIP: At this point rub some butter around the top of the Dutch oven. The fat (butter) keeps the jam from boiling over. Boiled over jam is a real mess!
- Slowly bring the mixture to a boil over medium heat (it took me about 30 minutes to get to this point), stirring until the sugar is dissolved.
- Turn the heat up a little and cook rapidly (stirring often to prevent sticking) until the jam reaches the gelling point. For me this took about 17 more minutes.
- TIP: Watch out for spitting. The closer the jam gets to the gelling point, the further it will spit – and it’s hot!
- Use the plate method to check for gelling or use a digital thermometer. Gelling is reached at 220 degrees or 8 degrees above the boiling point of water.
- Spoon the hot jam into prepared jars, leaving ¼ inch headspace.
- Wipe the lip of each jar with a damp paper towel, top the jars with a lid and a lid ring.
- Process the jars in a water bath canner for 15 minutes. Remove and let cool completely.