Apricot-Raisin Jam
Submitted by sunbeam
Homemade apricot-raisin jam with lemon and orange juice creates a thick, spreadable preserve perfect for gift-giving and holiday baking.
YIELD
6 servingsPREP
20 minCOOK
60 minREADY
80 minThis amber-hued jam tastes like sunshine preserved in jars.
Dried apricots and golden raisins plump up overnight, then simmer with citrus juices until they reach that perfect sheeting consistency.
The natural pectin in the fruit means no added thickeners, just pure fruit flavor concentrated into something spreadable and sublime.
Spoon it onto scones, swirl it into yogurt, or tuck jars into holiday gift baskets.
Chef Tips
- Use a candy thermometer to hit 220°F for perfect gel without guesswork
- Properly sterilized jars and water bath processing ensure shelf stability for months
- This jam thickens as it cools, so don’t worry if it seems thin while hot
Ingredients
Directions
- Place the apricots and raisins in a bowl and add water to cover. Cover the bowl tightly and let it stand overnight.
Drain the liquid into a large, heavy saucepan and chop the apricots coarsely. Add the apricots, raisins, lemon juice and rind, and orange juice to the pan, place over low heat, and bring to a simmer. Cook 20 minutes, stirring occasionally.
- Add the sugar and continue cooking, stirring frequently until the mixture of fruit is very soft and the syrup sheets when dropped from the side of a spoon (220 degrees on a candy thermometer), 15 to 20 minutes.
Spoon the jam into sterilized half-pint jars. Seal the jars, process in a boiling-water bath for 10 minutes and cool. Store in a cool, dark place.
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