Thursday, October 8, 2015

Apricot Raspberry Jam

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Submitted by Elizabeth Leech.

From the Kerr Blue Book I copied from my landlady Clara Thomas, probably from the 50s.

2 lb. fresh apricots (6 cups sliced)
1/4 cup water
4 1/2 cups sugar
1 1/2 cups raspberries

Add water to apricots which have been pared and pitted. Add sugar and raspberries and cook until jam is of desired consistency. Pour into sterilized jars and seal while hot.

wibnote: Delicious. A family favorite. Most of these jam recipes need longer to cook than it says. I don't know if the fruit is different or the stoves or what, but I usually test jam's doneness by dropping some onto a plate, putting that plate in the fridge for a couple minutes, and then seeing if the drops are jam-consistency.

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