It’s taking all my self control not to turn the house into a jam factory. Why? Because of recipes like this from Wine Barrel Gourmet’s blog. I know you’re thinking “raspberries and apricots! wtf?”, and you’d be right because that’s exactly what I thought when I researched what to do with three pints of raspberries. But luckily I never back down from a jam session (see what I did there?), and what resulted was the perfect combo of tartly-sweetness!
Razzicot Jam (adapted from Renee @ Wine Barrel Gourmet)
2 ripe apricots, sliced into 1/2 in sections (I used red velvet apricots which are actually plum-cots because that’s all our grocer had in stock)
2 pints of raspberries, rinsed
2.5 cups of granulated sugar
Canning methods discussed at Pick Your Own!
Combine fruit and sugar in a medium sauce pot (fruit should come roughly half-way up the sides of the pot). Cook over medium heat until the mixture comes to a boil, stirring occasionally. Turn up the heat and boil until the gel point is reached (or until the mixture reaches the consistency you prefer via the cold plate method). Can per above instructions.
Smother on a peanut butter laden English muffin and enjoy!