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Red Raspberry Apricot Jam
1 1/2 c Dried apricots; coarse dice
1 c Water
4 lb Red raspberries
6 c Granulated sugar
1/2 ts Salt (optional)
Wash four pint or 8 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
Simmer the apricots in the water for 15 minutes. Add the raspberries, sugar and salt. Cook rapidly for 15 minutes, or until the jam reaches 220 degrees F on a candy thermometer.
Ladle the hot jam into one hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 10 minutes below 1,000 feet.
Makes about 4 pints