HOMEMADE RASPBERRY APRICOT JAM
Tart apricots temper raspberry's richness, enhancing the flavor of each. This jam is sure to become a family favorite.
Provided by Renee Pottle
Categories Preserves
Time 1h5m
Yield 7 half-pints
Number Of Ingredients 3
Steps:
- Add the apricots, raspberries, and sugar to a large Dutch oven.
- TIP: At this point rub some butter around the top of the Dutch oven. The fat (butter) keeps the jam from boiling over. Boiled over jam is a real mess!
- Slowly bring the mixture to a boil over medium heat (it took me about 30 minutes to get to this point), stirring until the sugar is dissolved.
- Turn the heat up a little and cook rapidly (stirring often to prevent sticking) until the jam reaches the gelling point. For me this took about 17 more minutes.
- TIP: Watch out for spitting. The closer the jam gets to the gelling point, the further it will spit - and it's hot!
- Use the plate method to check for gelling or use a digital thermometer. Gelling is reached at 220 degrees or 8 degrees above the boiling point of water.
- Spoon the hot jam into prepared jars, leaving ¼ inch headspace.
- Wipe the lip of each jar with a damp paper towel, top the jars with a lid and a lid ring.
- Process the jars in a water bath canner for 15 minutes. Remove and let cool completely.
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