A whole new take on apricot jam! This apricot and raspberry jam captures the very taste of summer – one you’ll definitely want to preserve in jars :). Its flavour is simply irresistible, and I first fell in love with this combination in my apricot and raspberry crumble. I can almost guarantee you’ll want to hide a few jars just for yourself… It’s well worth making at least a few jars of this delicious “limited edition” jam to enjoy throughout the winter.
Ingredients for the apricot and raspberry jam:
- 1 kg apricots
- 200 g raspberries
- juice of ½ lemon
- 1½ cups caster sugar
- ½ cup water
- 1 teaspoon butter
Wash the apricots, remove the stones and cut each one into eight wedges. Place the apricots and raspberries into a heavy-based saucepan. Add the lemon juice, water and sugar, then place over the heat and bring to the boil. Add the butter and cook over a low heat, uncovered, for 2–3 hours, until the apricots begin to break down and enough liquid has evaporated for the jam to reach the right consistency. It’s best to spread the cooking over 2 days.
How do you know when the jam is ready? Place a small plate in the freezer. Spoon a little of the hot jam onto the chilled plate. If it sets and forms a skin that wrinkles when gently pushed with your finger, the jam is ready.
Sterilise the jars with boiling water or in an oven preheated to 100°C. Fill the jars with the hot jam and seal tightly.
Pasteurising:
Line the base of a large, wide saucepan with clean tea towels. Arrange the jars inside so they are standing next to each other. Pour in boiling water until it reaches three-quarters of the height of the jars. The temperature of the water should match the temperature of the jars – never pour cold water over hot jars, as they may crack. Bring the water to the boil, then reduce the heat, cover the pan and process for about 20 minutes. Remove the jars and leave them to cool completely. Some people also turn the jars upside down and wrap them in blankets, leaving them overnight to cool slowly.
Enjoy!
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