Apricot-raspberry jam and a giveaway!
02.6.2012 Giveaway time! It has been far too long since I have thanked you all for reading, so here we go. THANK YOU! I appreciate every eye that peruses my little blog, and one set of eyes will be randomly chosen to receive these cute silicone measuring bowls!
Full and half measurements are included in each bowl and the set includes 5 total bowls: 1/4 cup, 1/2 cup, 1 cup, 1 1/2 cups and 2 cups. They are dishwasher and microwave safe, and they make prep-work super easy. Aren't they fun?!
To enter the giveaway, leave a comment on this post saying anything at all! Tell me what color socks you are wearing or what song you have in your head today or what your favorite kind of jam is.
For extra entries (please leave separate comments for each entry):
- Friend me on Facebook.
- Post about this giveaway on Facebook.
- Subscribe to my RSS feed.
- Follow me on Twitter.
Giveaway closes February 14th at midnight.
I have a recipe to share today, as well! Thanks to the cooking challenge I just completed, I learned that making jam really isn't so scary. In fact, it's as easy as pie! Except, pie isn't easy.
Since becoming a jam-making fanatic, we have jam all over our fridge. I'm not the only person in this house who loves having jars of jam bumping into the milk container and the butter and the celery and the blueberries. Every one of my family members eats my jam, and that is saying a lot. It is just about the only food that we all love. I hope you enjoy this recipe as much as my family and I do!
In a large saucepan, combine:
8 to 9 apricots, seeded and cut into small pieces
2 cups raspberries
2 cups sugar
Stir, smashing the raspberries with the back of your spoon. Let the mixture sit at room temperature for 1 hour, stirring occasionally.
Add 2 tablespoons of fresh lemon juice to the pan and bring the mixture to a boil over medium-high heat. Reduce the heat to medium and simmer for 20 minutes.
Divide the jam between 3 pint-size jars. Close the jars and allow the jam to cool. Store in the refrigerator for up to 3 months.
Thanks again for reading, everyone!
Apricots, Raspberries in Jam
Reader Comments (121)
Love your blog!
I love strawberry jam! Simple but tried and true :)
I'm subscribed via RSS!
Unfortunately, I can't stop thinking today about how much I ate last night....gah.
I love homemade strawberry jam. Yum!
I will be making this...and it will be ALL MINE (no..I'm a good girl, I'll share..a taste) You always rock it out with these recipes etc. thank YOU!!!
I am inspired to make jam! Now all I need are handy measuring tools :)
Just subscribed to your RSS feed!
This recipe looks yummy! Can't wait to try it! However my fav is apple butter!
I just canned jelly for the very first time over the weekend!
I love those bowls!
What a beautiful jam! I don't think I've ever had raspberry apricot before but it sounds delicious! I've been craving strawberry jam like crazy lately.
I just friended you on FB
I get your RSS feed
Enjoying a break from working to read your blog! Love it, so much inspiration
Loved this post - that jam is gorgeous, I wish I could eat that english muffin for breakfast tomorrow! And those bowls are so cute and colourful!
I subscribe to your blog on google reader
And I just followed you on Twitter :)
Love your blog!!
I love the looks of these cups! So smart having the half measure, too!
YAY!
I just love the recipes and photos you post!! Wonderful! And I would LOVE to win those sweet measuring bowls. Please take note that I have commented on your post!
I have also added you as a friend on Facebook!
Finally, I shared this post on my facebook wall, with all of my friends! Thanks!
I live raspberries, I never would have think to pair them with apricots, it look so yummy!
Sounds delicious!! I have been home canning for years so I loveeeeee finding new jam recipes.