Apricot-Raspberry Jam

Apricot-raspberry jam is the kind of two-fruit jam that makes you wonder why anyone bothers with single-fruit versions. Sweet, honeyed apricots carry the body, and a pint of raspberries provides the bright, tart counterpoint that keeps every spoonful from feeling cloying.

Liquid pectin is the engine here. Unlike powdered pectin (which goes in with the fruit), liquid pectin always goes into the boiling jam at the end, then gets a hard 1-minute rolling boil. The hard boil is non-negotiable. Cut it short and the jam stays runny.

The tablespoon of butter is a small but smart addition. It cuts down on the foam that liquid pectin produces during the rolling boil, so you don’t have to skim as much before jarring.

Pro Tips

• Use slightly underripe apricots for higher natural pectin and a brighter, more assertive flavor. Fully ripe fruit goes mushy and pale.
• Mash the fruit with a potato masher, not a blender. You want chunks for texture. Pureed jam loses character.
• Stir constantly through the entire boil. Sugar burns onto the bottom of the pot fast at this concentration and the burn taste runs through the whole batch.
• A rolling boil is one that doesn’t stop when you stir. Anything less and you won’t get a proper set.
• Test the set by chilling a small spoonful on a cold plate. It should wrinkle when nudged with a finger.

Variations

• Swap raspberries for blackberries or red currants for a different tart fruit profile.
• Add a split vanilla bean or 1 teaspoon vanilla extract at the end for a richer, dessert-leaning jam.
• Stir in 2 tablespoons amaretto or kirsch off the heat for an adults-only jam that pairs with cheese boards.