Updated: Sep 30, 2019
Recipe Tried & Pictures by Susan M.
Do you remember our first blog post on Recipe Corner?? It was for Apricot Pineapple Jam! Well, we decided to take some frozen raspberries and add it to that recipe to razz it up a bit! Get it? Razz because of raspberries...
Follow the recipe below for the changes we made to the original recipe:
7 – 8 ounce jars
12 ounces dried apricots, chopped small
1-1/4 cup water
18 ounces frozen raspberries
1 cup orange juice (instead of pineapple juice like in the original recipe)
1/4 teaspoon orange zest, optional
4 cups sugar
Add Apricots and water to a large pot and simmer on low, covered for 15 minutes. Mash well with a potato masher. Add remaining ingredients, stir well and simmer uncovered on low for 45 to 60 minutes stirring often.
Clean jars, boil lids and pour boiling water over clean jars. Turn upside down to drain well. Fill jars within a 1/2 inch of the top and immediately place the tops on and allow cooling. Refrigerate for two weeks or freeze for a year. Oh and EAT immediately!
Note: If you like a smoother consistency you could also mash the raspberries after being added.
Delicious on a bagel, toast, English muffin, scone filling, & more!
Give this recipe a try and let us know what you think!
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