Apricot-raspberry jam and a giveaway!

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!

Click here for a printable recipe!

Comments

[Cindy B.]

I subscribe to your RSS feed.

[Cindy B.]

I follow you on Twitter.

[Jen]

i like strawberry-rhubard jam!!

[Rebekah C]

I'm not even wearing matching socks today. Both are white, but if you look carefully, not matching. That was too much like work on a day with two sick kids at home.

[Rebekah C]

I subscribe to your rss feed with my google reader

[Rebekah C]

I friend requested you on FB

[amy marantino]

in my head is 'Norweigan Wood (This Bird Has Flown)" by the Beatles.

[Alyssa]

Your jam looks great! Lately every time I've tried to make jam, it just hasn't come together the way I hoped. Off to follow you on twitter

[Alyssa]

following you on twitter

[SueZ]

Love the bright Spring colors ...and your blog, too!

[RArred429]

Looks yummy!

[Cindy B.]

I like you on Facebook.

[Cindy B.]

I post this giveaway on Facebook.

[Becky Lightsey]

You are a wonderful person!

[Dana]

Love those cute measuring bowls!

The jam sounds delicious! I've never made jam before, but it sounds like fun... I love the color of yours!

[Dana]

I friended you on facebook!

[Dana]

I subscribe to your feed in my google reader

[Dana]

I follow you on twitter @danacooks

[lisa]

joined u on fb and twitter and love your blog looking forward to trying rasp/apricot jam two of my favs merged, great idea

[susan]

Thank you for the giveaway

[susan]

I am your friend on facebook too

[Shelly]

Those are super cute. Trying your salsa/cilantro chicken tonight:-)

[Lauri Rottmayer]

This looks delicious and the bowls are too cute!

[Lauri Rottmayer]

I friended you on facebook! :-)

[Lauri Rottmayer]

I get your blog via email because I'm an RSS-dope. I cannot figure it out. LOL! :-)