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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!

Apricot-Raspberry Jam

Apricots and raspberries are the PERFECT marriage for the most delicious jam!

Contributed by Megan Porta from

Published Feb 6, 2012

Serves: Three pint-size jars

Total time: hr, 30 min (plus cooling)

Apricot-Raspberry Jam


  • 8 to 9 apricots, seeded and cut into small pieces
  • 2 cups raspberries
  • 2 cups sugar
  • 2 tablespoons fresh lemon juice
  1. In a large saucepan, combine apricots, raspberries and sugar. Stir, smashing the raspberries with the back of a spoon. Let sit for 1 hour, stirring occasionally.
  2. Add lemon juice and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 20 minutes.
  3. Divide the jam between three pint-size jars. Close jars and allow to cool. Store in refrigerator for up to 3 months.



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Reader Comments (121)

The jam looks great and the give a way bowls are too cute!

02.7.2012 | Unregistered CommenterUli

Love the colors of the cute little bowls. I can see them being used often.

02.7.2012 | Unregistered CommenterElaine S

I have friended you on facebook.

02.7.2012 | Unregistered CommenterElaine S

I subscribe to your blog by email - does that count?

02.7.2012 | Unregistered CommenterElaine S

You monitor your other social networks, right?! No need to reply saying each action...correct??? (I accidentally checked the box for comment notification) seems a lil excessive to post 3/4 times each:-)

02.7.2012 | Unregistered CommenterShelly

This jam looks marvelous. Such brilliant colors is just what I need in February!

I like on Facebook.

Love the jam recipe. It seems so much easier than i thought. Great add to you PB&J cookies!!!

02.8.2012 | Unregistered CommenterJennifer

Just found your blog and I really like it! Thank you!

02.8.2012 | Unregistered CommenterHollyMJ88

Ooh that jam looks amazing! I have helped someone else make jam before, but I really want to try it on my own soon!

02.8.2012 | Unregistered CommenterRabbit

That looks SO good! I would like that on toast right this minute!

02.8.2012 | Unregistered CommenterRavieNomNoms

Those cups are too cute! I love colorful cooking things!

02.8.2012 | Unregistered Commenterkelsey

I just followed you on twitter!

02.8.2012 | Unregistered Commenterkelsey

just subscribed to your RSS Feed (I thought I already did but apparently not!)

02.8.2012 | Unregistered Commenterkelsey

I confess that I want to eat that jam straight from the bowl! It looks amazing.
soluckyducky atgmail dot com

02.8.2012 | Unregistered CommenterSolducky

90 comments already! Boy you're popular! :P Now these come out close to Valentines day...and I'm already stressed about what to give... so if you could somehow swing this my way ;)

02.9.2012 | Unregistered CommenterJeff

And I already follow you on twitter!

02.9.2012 | Unregistered CommenterJeff

And I have now sent you a friend request via facebook! Hurray for social networking! We are basically best friends already ;)

02.9.2012 | Unregistered CommenterJeff

I have never tried this combination, but looks really tempting!

02.9.2012 | Unregistered CommenterMedeja

You are doing fantasic things on your blog. I want to win those bowls!

02.9.2012 | Unregistered CommenterS from Work

Looking forward to trying this with fresh raspberries from the garden!

02.9.2012 | Unregistered CommenterShelley

for some reason you can never have too many measuring cups or spoons

02.9.2012 | Unregistered CommenterJessica W.

I Friended you on Facebook.

02.9.2012 | Unregistered CommenterJessica W.

I am Subscribed to your RSS feed

02.9.2012 | Unregistered CommenterJessica W.

I Follow you on Twitter.

02.9.2012 | Unregistered CommenterJessica W.

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