Apricot Raspberry Jam Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Ingredients
| Apricots | 2 Pound, pitted | |
| Raspberries | 1/2 Pint | |
| Powdered fruit pectin package | 1 1 3/4 Ounce | |
| Lemon juice | 2 Tablespoon | |
| Sugar | 7 Cup (16 tbs) |
Directions
Place steel blade in work bowl; add half of the apricots.
Process with on/off turns till chopped; transfer to 5-quart Dutch oven.
Repeat with remaining apricots, plus raspberries (should have about 4 1/2 cups total chopped fruit).
Stir in pectin and lemon juice.
Bring to hard boil, stirring constantly.
Stir in sugar.
Bring to hard boil; stir constantly.
Boil vigorously, uncovered, 1 minute.
Remove from heat; skim off foam.
Stir and skim for 5 minutes.
Fill jars and process.
Process with on/off turns till chopped; transfer to 5-quart Dutch oven.
Repeat with remaining apricots, plus raspberries (should have about 4 1/2 cups total chopped fruit).
Stir in pectin and lemon juice.
Bring to hard boil, stirring constantly.
Stir in sugar.
Bring to hard boil; stir constantly.
Boil vigorously, uncovered, 1 minute.
Remove from heat; skim off foam.
Stir and skim for 5 minutes.
Fill jars and process.
Chef
