Apricot Raspberry Jam

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!