Birthday Jam

It was birthday earlier this week! Jeanne's too! So lets jam! I love apricot jam, and I equally love raspberry jam. For some reason I never thought to make a combo of the two... until this summer. I was at a local farm picking apricots when the farmer asked if I wanted to grab some raspberries while I was there. A big basket later and I was on my way home contemplating what to make.

Inspiration struck. Why not make a combo of the two!? 2 on the left are straight up raspberry, 2 on the right are apricot. Dead center is the 2 for 1 deal!

Apricot Raspberry Jam
recipe by steph chows
Makes 5, 1/2 pint jars 

3 cups pitted and quartered apricots (I don't skin mine, I'm a rebel)
2 cups mashed raspberries
3/4 cup + 1 Tbs water
2 Tbs Ball RealFruit Low or No Sugar Pectin (I bought the flex batch jug)
1 cup white sugar

1. PREPARE waterbath canner, jars and lids according to manufacturer's instructions, if preserving. Prepare and measure ingredients for recipe.
2. COMBINE prepared fruit with water in a large saucepan. Gradually stir in Ball RealFruit Pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
3. ADD sugar. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat  and skim foam if necessary. 
4. Process jars for 10 minutes. To learn more on how to do this head here.

Depending on the amount of fruit you pick and type you can always use this handy dandy calculator over at Ball. It's super easy to use!




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