Raspberry Apricot Jam

eating food and preserving

I got to go to the Calgary Farmers’ Market with only one kid today!  Bliss!  And, she was sated and happy, eating her chocolate croissant on my back in the Ergo.  So, I had hands free and an empty stroller to fill up.

The market is really starting to hum.  There are berries galore, boxes of mangos, gorgeous greens and other veg from the local greenhouse growers, spices, and really delicious meats, including fish.  I really enjoy going there, in spite of having to pay multiple times, I enjoy supporting many different local vendors (although I have my routine!), and we have this whole get-a-chocolate-croissant-the-mess-is-worth-it thing going that works really well.

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I didn’t get a flat of raspberries this week as we had already made a batch of raspberry jam, a few weeks back.  But, I grabbed a smattering to eat – how could I resist?  Then I saw a basket of blushing apricots!  Oh my.

Raspberry Apricot Jam

Servings: About 8 cups
Time: 45 mins
Difficulty: easy
A sophisticated and enchanting jam.
Created by Lindsay Bliek

  • 2 c raspberries, mashed
  • 6 c chopped apricots
  • 1 c white wine
  • 3-5 cardamom pods
  • 3 c sugar
  • 2 tsp Pomona’s pectin
  1. Prepare fruit and put in your widest pan.
  2. Add wine and cardamom pods and cook fruit for about 8-12 minutes, longer if your apricots are not very ripe.  You want to be able to mash the fruit to your desired consistency.
  3. Meanwhile, mix the sugar and pectin powder well in another bowl.
  4. Add the sugar mix to the fruit and bring to a boil, stirring often to dissolve the sugar and pectin well, about  2-5 minutes.
  5. Ladle into clean jars and cool to freeze or process as required for your elevation, etc.

Don’t worry about the quality of wine!  I used some old stuff we had kicking around in our fridge for who knows how long as we aren’t big white wine drinkers.

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0 Replies to “Raspberry Apricot Jam”

  1. Yum, I can’t wait to try making this!

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