Apricot Raspberry Jam Recipe

This apricot jam mixed with sweet raspberries is delicious. No pectin is used in this recipe because it's perfectly made to be slather on your food naturally. This is an easy way to enjoy this fresh combination of summer fruits and make breakfast even more delicious!

Apricot Raspberry Jam Recipe

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.

This jam combines two wonderful fruits that you can pick up in your grocery store or find at the local orchards and farmers markets. Raspberries are much more well known for their jam qualities but I implore you to continue listening. Apricots, a yellow/orangeish stone fruit is more similar to a plum than a peach but they are a little tart. The raspberry nicely compliments this fruit and keeps the sweet from overtaking the tart and vice versa.

I hope you enjoy this recipe as much as my family and I do!

Apricot Raspberry Jam

HOW TO MAKE APRICOT RASPBERRY JAM

It's time to make small batches of this jam recipe because tart apricots and raspberries deliver a fresh, tasty jam perfect over breakfast!

  • In a large heavy bottomed saucepan, combine:

  • 8 to 9 apricots, seeded and cut into small pieces

  • 2 cups raspberries

  • Add the sugar.

  • Stir, smashing the raspberries with the back of your spoon, folding any white foam into the mixture as you continue. Let the mixture sit at room temperature for 1 hour, stirring occasionally.

  • Add 2 tablespoons of fresh lemon juice to the pan and bring to a boil the mixture over medium-high heat, stirring often to prevent scorching your jam. Reduce the heat to medium and simmer for 15 minutes, up to 20 to reach the desired consistency.

  • 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.

Apricot Raspberry Jelly Recipe

RECIPE TIPS

  • This is a perfect jam topped on your favorite breakfast foods!

  • In place of cutting the apricots into small pieces, you can put your food processor to use and pulse them until they are coarsely broken up.

  • Add the zest of a 1/2 of an orange to your saucepan as you cook for a slightly more complex flavor.

  • To enjoy this recipe with a slightly healthier version, feel free to reduce the amount of sugar used as these fruits can be quite sweet on their own. Otherwise, another alternative is to substitute out sugar for coconut sugar, erythritol or honey. For 1 cup of sugar, substitute 1/2 cup honey.

Apricot Raspberry Jelly

HOW TO ENJOY APRICOT RASPBERRY JAM

  • Topped on pancakes

  • Croissants

  • Toast

  • Bagels

  • Ice Cream

  • Yogurt

  • Cake

JELLIES AND JAMS

QUICK BREAD RECIPES

  • Pumpkin Banana Bread Recipe -, Pumpkin AND bananas join forces in this tasty bread! This is a great fall treat and your house has never smelled so good.

  • Triple Chocolate Banana Bread - Triple Chocolate Banana goodness for the kid in all of us! Kid tested, adult approved!

  • Reese’s Banana Bread - Add Reese's peanut butter cups to Banana Bread to make it a delectable treat! You'll never look at a loaf of banana bread the same ever again.

  • Best Beer Bread - This is the easiest, most delicious Beer Bread recipe you will find! Only a handful of ingredients are required for this no-fail, flavorful loaf of bread.

  • Blueberry Zucchini Bread - This bread does not disappoint! It is super moist and delicious!

Thanks again for reading, everyone!

Raspberry Apricot Jam Recipe
apricot, raspberries, jam, jelly, condiments
Sauces
American
Yield: 24
Author:

Apricot Raspberry Jam

This apricot jam mixed with sweet raspberries is delicious. No pectin is used in this recipe because it's perfectly made to be slather on your food naturally. This is an easy way to enjoy this fresh combination of summer fruits and make breakfast even more delicious!
prep time: 1 hourcook time: 20 Mtotal time: 1 H & 20 M

ingredients:

  • 8 to 9 apricots, seeded and cut into small pieces
  • 2 cups raspberries
  • 2 cups sugar
  • 2 tablespoons fresh lemon juice

instructions:

How to cook Apricot Raspberry Jam

  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-sized jars. Close jars and allow to cool. Store in refrigerator for up to 3 months.

Calories

76.06

Fat (grams)

0.12

Sat. Fat (grams)

0.01

Carbs (grams)

19.35

Fiber (grams)

0.92

Net carbs

18.44

Sugar (grams)

18.26

Protein (grams)

0.30

Sodium (milligrams)

0.41

Cholesterol (grams)

0.00
Created using The Recipes Generator

Peanut Butter and Jelly Cookies Recipe

Peanut Butter and Jelly Cookies Recipe

It has been a gloomy week here in Minnesota. Lots of low, thick clouds that cause Elijah to constantly ask me if it is night-time. This winter has been uniquely and awesomely warm, minus a handful of cold and snowy days, so I'm not complaining about the gloom. Last year at this time I had icicles hanging from my frozen body that I thought would never melt.

Read More

Peanut Butter Cream Cheese and Jelly Roll-Ups Recipe

Taking the traditional peanut butter and jelly sandwich to a new level - this Peanut Butter Cream Cheese and Jelly Roll-Ups recipe is a great way to spice up your lunch. A fun spin-off to a kids classic! School lunches just got an upgrade!

My silly 3-year-old has quite a unique way of eating his peanut butter and jelly sandwiches. He pulls all of the pieces apart and spreads them around on his plate, face up. Then he devours the pieces with jelly and licks any remnants of jelly off the peanut butter pieces. Which is peculiar, because he loves peanut butter. He would rather eat that from a spoon, though (like mama, like son!).

I found a creative way to make him a (not-at-all-healthy) spin-off of a PB&J so that he eats it all! Every last crumb. No sticky, peanut buttery mess to clean up after this is done.

Place a piece of bread on a cutting board. With a rolling pin, roll the bread out as flat as possible.

Cut off the crust edges with a knife to create a nice square-shaped piece of smooshed bread.

Put a stripe of jelly down the center of the bread. I like to put the jelly in the center so it doesn't squish out the sides once the rolling happens.

Spread peanut butter on one side of the jelly and cream cheese on the other side. Or you could put peanut butter on both sides.

Starting at either the PB or CC side, gently roll the bread with your fingers until it becomes a roll.

Slice one-inch pieces off with a knife and serve to a hungry child!

I made this twice since my first one did not turn out pretty. While I was shooting round two, Elijah had his little self wedged in our open fridge as he gobbled down every single one of my not-pretty rolls. And then he ate the second batch. And yes, I fed him vegetables for dinner.

For the peanut butter lover in your family Peanut Butter & Jelly Bars are a must try! You won't be disappointed, the kid in all of you will say "YUM"!

Peanut Butter Cream Cheese and Jelly Roll-Ups

A fun spin-off to a kids classic! School lunches just got an upgrade!

Contributed by Megan Porta from pipandebby.com.

Published Sept. 20, 2010

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Serves: 1

Total time: 10 mins

PBCC&J Rolls

Ingredients:

  • 1 slice wheat bread
  • 1 tablespoon jelly
  • 1 tablespoon peanut butter
  • 1 tablespoon spreadable cream cheese
Instructions:
  1. Place bread on flat work surface. Using a rolling pin, roll the bread out as flat as possible. Trim off the crusts to make a square.
  2. Spread the jelly in a line down the center of the bread so it takes up a third of the bread. Fill in the other two gaps, one with peanut butter and the other cream cheese. Starting at the PB side, gently roll the bread until it becomes a roll. Slice one-inch pieces off with a knife and serve.