When you are looking at bowl after bowl of apricots and trying to come up with something different to can using a new flavor combination can be a good thing. Cheryl had a few packages of raspberries in her fridge left over from the Peach Raspberry Lemonade Concentrate and decided that even if she didn't like it I wanted to make an apricot raspberry. The combination of the tart raspberries and the sweet but subtle apricots would be interesting and definitely something different. I also knew that if I put in too many raspberries they would overwhelm the apricot flavor. Cheryl tasted the batch as I added the sugar and said that it needed a "pop of something". We both looked at each other and decided that the crystallized ginger would be a great addition to these fruits and give it a little "something", and it did. The ginger brightened the jam and the marriage of the three flavors just worked. Enjoy!
Apricot Ginger Raspberry Jam
4 cups apricots, chopped not peeled
1 1/2 cups raspberries
2 T. crystallized ginger, minced
3 cups sugar
2 T. bottled lemon juice
3 T. Ball no sugar low sugar pectin or
1 box Sure Jell low sugar pectin
Cooking: In a stainless steel pot combine apricots, raspberries and ginger. Under medium heat combine fruits and cook till have broken down, stirring occasionally, about 10 minutes. Add sugar and lemon juice and continue to cook for 10 minutes more or until sugar is completely dissolved. Bring up the heat and bring recipe to a boil. Add pectin stirring in completely. Bring it back to a boil and do not stir for one minute. This will help activate the pectin. Remove from heat immediately.
Processing: Ladle jam into hot, sterlized half pint canning jars, leaving 1/4" headspace. Remove air bubbles and refill if necessary. Wipe rims with wet paper towel and add hot lids and rings.
Process in water bath canner for 10 minutes. You will start timing once the water comes to a full boil. Makes 5 half pints.