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.
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
- 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.
- 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.