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Apricot Raspberry Jam

To the apricots and raspberries, I added some orange zest and a couple of tablespoons of a wonderful liqueur we discovered in Mexico called 43. It has citrusy and vanilla undertones which seemed like a lovely pairing with this jam. I also used less sugar than most recipes call for, but our family tends to like jam less sweet and as I tasted it, it seemed like just enough with the sweetness of the fruit.
Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 32 servings
Calories 23 kcal
Author Beth Lee


  • 12 oz fresh raspberries preferably organic, washed
  • 5 apricots washed, pitted, cut in quarters
  • ½ lemon juiced
  • 1/2 cup sugar
  • zest of ½ an orange
  • 2 tablespoons 43 liqueur or Cointreau optional


  1. Combine the lemon juice and fruit in a heavy-bottomed saucepan and cook on medium heat for about 7 minutes while it breaks down and releases its juices.
    Apricot Raspberry Jam
  2. Once it is boiling and juicy, add the sugar and zest, turn down to medium-low and continue to boil and reduce for another 15 minutes or so. You’ll feel as you mix it that the liquid is reducing and you’ll see on the sides of the pan that the level goes down about 1 inch in volume (depends on the size of your pan of course). As you mix occasionally, skim off the white foam that appears.
    Apricot Raspberry Jam
  3. It’s done when it is visibly thicker and all the fruit is broken down. As it cools, it will thicken further.
    Apricot Raspberry Jam
  4. Transfer it to glass jars, let it cool a bit more, and then refrigerate. You’ll need to use it up in a week or two. I've read that you can freeze it as well. I've never tried it so I can't confirm or deny that this is a good option.
  5. If you are gutsy and talented enough to can it, it will last a lot longer!