Homemade Raspberry-Apricot Jam

Update: If canning is your “thing” be sure to visit my new growing, canning, and preserving site at Seed to Pantry. I’ll be adding new canning tips and techniques on a regular basis!

It was a long, cool spring but all of a sudden it’s summer and ripe fruit beckons. I have a killer crop of raspberries this year, and since my thrifty Yankee ways compel me to harvest and preserve. Maybe I was just born in the wrong century, but when jam is made, everyone in the family benefits!

I had plenty of raspberries, but to me raspberry jam is just too rich. So usually I try to combine the raspberries with another ripe fruit. This time it was apricots. The apricots add just enough acid to temper the richness and leave the jam with a clear after taste. Think of the apricots as a palate cleanser.

Start with 7 cups of ripe raspberries. Add 2 cups of chopped apricots.

Add the apricots, raspberries, and 6 cups of 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! Do it just once and you will never forget this tip again. Sadly, this is the voice of experience talking.

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!

I like to use the plate method to check for gelling. Drip a little bit of the cooking jam onto a glass plate, and put the plate in the fridge for a minute. If it is set the way you prefer, remove the jam from the heat.

Many recipes tell you to use the spoon-sheeting method to check the gelling point. This method works great, but it can be difficult to determine exactly what you are looking for if you are new to canning. The plate method is easier (and I have been canning for 30 years and still use the plate method – often to check the spoon-sheeting method!).

Spoon the hot jam into prepared jars, leaving 1/4 inch headspace. (You can prepare the jars, lids and lid rings by using directly from the dishwasher.) 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. This recipe made 7 half-pint jars of jam, with just a little left over for taste-testing! It was a hit, but now I will safely tuck it away for a taste of summer all winter long.

TIP: All the above times are approximate. Your actual time will depend on the weather, your altitude, and the type of saucepot or Dutch oven you use.

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

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  1. […] taking all my self control not to turn the house into a jam factory. Why? Because of recipes like this from Wine Barrel Gourmet’s blog. I know you’re thinking “raspberries and […]

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