Crafting Your Own Apricot Raspberry Jam

Marie Overton
Aug 2
4 min read

Updated: Aug 4

Nothing captures the essence of summer quite like the bright aroma of ripe, juicy fruits. Among the delightful pairings, apricot and raspberry stand out, offering a symphony of flavors. Creating your own jam can be a fun experience, allowing you to preserve the sweetness of summer for cozy winter mornings.

Why Apricot Raspberry Jam?

Apricots and raspberries make a fantastic duo. The smooth sweetness of apricots perfectly balances the zesty tartness of raspberries. This combination creates a jam that hits the sweet spot—neither too sweet nor too sour. Imagine spreading it on warm toast, dolloping it onto yogurt, or using it as a pastry filling. Data shows that homemade jam can save you up to 50% compared to store-bought brands, and it tastes so much fresher.

Gathering Your Ingredients

To dive into this sweet adventure, gather these essential ingredients:

Apricots: 6 cups (cut in half)
Raspberries: 3 cups
Granulated Sugar: 4 cups (adjust based on your sweetness preference)
Classic Pectin: 6 tablespoons
Lemon Juice: 2 tablespoons
Butter: 1/2 teaspoon (optional but reduces foaming)

Having your ingredients prepped creates the perfect foundation for crafting delicious jam!

Tools of the Trade

Before you embark on your jam-making journey, round up these kitchen essentials:

With your ingredients and equipment ready, let's jump into the fun part!

Preparing the Fruits

Peaches being rinsed in a metal colander under running water in a kitchen sink. Bright orange and red colors, water droplets visible.

Start by washing the apricots and raspberries thoroughly under cool water.

Hand placing apricots into a blender on a granite countertop. Red blender base visible. The scene suggests food preparation.

For the apricots, cut them in half, remove the pits, and chop them into small pieces, mash them or blend them lightly.

A blender with orange puree on a red base sits on a speckled countertop. Next to it, a bowl of frozen raspberries is visible.

Add the raspberries to the apricots and mash or blend them in as well. Using fresh, fully ripe fruit is key for maximum flavor, so consider visiting your local farmer’s market or growing your own. Studies show that locally grown fruit often retains more nutrients and flavor than mass-produced options.

Red blender with an open lid, containing a thick red mixture. Black tamper in use on a speckled countertop. Hands hold the lid.

Making the Jam

Hands adding butter to a pot with red sauce and sugar on a granite countertop. White spatula and cup visible, creating a cooking scene.

Combine the ingredients: In your large pot, mix together the apricots, raspberries, pectin, butter and lemon juice. Stir until the fruit is evenly distributed.
Heat the Mixture: Place the pot over medium heat. Bring the fruit mixture to a rolling boil, stirring frequently. This step is important—if you don’t stir, the fruit may stick and burn.
Add sugar: Once it reaches a rolling boil, add the sugar all at once and bring it back to a boil. Maintain the boil for 1 minute, stirring constantly. Remove from the heat and get ready to jar it up.
Skim Foam (Optional): If you notice any foam on the surface, skim it off for a smoother finish.

Canning Your Jam

Now that your jam is ready, it’s time to can it:

Pot of red jam on a speckled countertop with nearby jars, some filled with jam. A ladle scoops jam into a smaller pot.

Prepare Your Jars: Ensure your jars are clean and hot.
Fill the Jars: Ladle the hot jam into the half pint jars, leaving 1/4-inch headspace at the top. This space allows for expansion.
Seal the Jars: Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on top and secure them with metal bands until they are fingertip tight.
(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)
Process the Jars: Place the jars in the boiling water bath submerged by 1-2 inches of water and process them for 10 minutes if at sea level. This step seals the jars properly and helps preserve your jam. (Adjust the processing time if you are above 1000 feet.)
Cool and Store: After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.
Remove jars from the canner and let them cool on a heat resistant surface about 1-2 inches apart so they can cool a little faster.
Allow them to sit undisturbed for 24 hours so that they can get a nice seal. You know they are sealed if the center of the lid is depressed down. If it is, remove the ring and wash off the outside with hot, soapy water. If any didn't seal, place them in the refrigerator and use them right away.
Place the sealed jars in a cool, dry, dark location and use them within the next 3 years. After that, the nutritional value begins to decrease.

Storing While Preserving Flavor

For extra flavor, consider adding spices like cinnamon or vanilla during cooking. This can create unique combinations and enhance the overall taste of your jam.

Jars of red jam, an apricot, and a wooden bowl of raspberries on a woven surface, creating a fresh and inviting scene.

Final Thoughts

Making apricot raspberry jam is a delightful way to capture the essence of summer in a jar. You control the ingredients and savor the sweet accomplishment of creating something delicious. Plus, there's nothing quite like spreading sunshine on your toast during winter mornings.

Gather a few friends or family members for a jam-making day. Share recipes, stories, and plenty of laughter over a pot of bubbling fruity goodness. With this recipe, you will have not only jars of homemade jam but also cherished memories to savor.

Happy jamming!