Homemade Raspberry Apricot Jam
 
Prep time
Cook time
Total time
 
Tart apricots temper raspberry's richness, enhancing the flavor of each. This jam is sure to become a family favorite.
Author:
Recipe type: Preserves
Cuisine: American
Serves: 7 half-pints
Ingredients
  • 7 cups raspberries
  • 2 cups chopped apricots
  • 6 cups sugar
Instructions
  1. Add the apricots, raspberries, and sugar to a large Dutch oven.
  2. 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!
  3. 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.
  4. 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.
  5. TIP: Watch out for spitting. The closer the jam gets to the gelling point, the further it will spit – and it’s hot!
  6. 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.
  7. Spoon the hot jam into prepared jars, leaving ¼ inch headspace.
  8. Wipe the lip of each jar with a damp paper towel, top the jars with a lid and a lid ring.
  9. Process the jars in a water bath canner for 15 minutes. Remove and let cool completely.
Recipe by Seed to Pantry at https://www.seedtopantry.com/2015/07/13/homemade-raspberry-apricot-jam/