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8 ounce jar of raspberry apricot jam with the lid off.

Apricot Raspberry Jam

Beth Lee
Apricot Raspberry Jam with a hint of orange is a beautiful combination for your taste buds and your eyes. Pair these fantastic fruits and you'll get a jam that is more than the sum of its parts!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Snack
Cuisine American
Servings 32 servings
Calories 23 kcal


  • 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


  • 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
  • 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
  • It’s done when it is visibly thicker and all the fruit is broken down. Add the orange liqueur, if using, right near the end. As the jam cools, it will thicken further.
    Apricot Raspberry Jam
  • Transfer it to clean, sterilized glass jars, let it cool a bit more, and then refrigerate. You’ll need to use it up in a week or two.


  1. Since I made this jam way back in 2012, I've tried different methods - all yield good results. Here I let the fruit release some juices in the pan, then add the sugar and zest. You can also mix it all together before you start cooking it and let it sit on the counter or in the fridge. Or you can add all the ingredients except for the liqueur right at the beginning of cook time.
  2. Have more apricots and less raspberries? Don't worry. Just follow the same basic instructions. As long as your total amount of fruit is about the same, it will be fine. Or double all the ingredients and make even more!
  3. I use 8 ounce glass canning jars but if you're not sharing, you could use a pint jar instead.
  4. Be sure to skim off the foam that appears but don't throw it out. It's delicious on bread or in a smoothie or just by the spoonful.


Calories: 23kcalCarbohydrates: 5gPotassium: 32mgSugar: 4gVitamin A: 110IUVitamin C: 4.2mgCalcium: 4mgIron: 0.1mg
Keyword apricots, fruit preserves, raspberries, summer fruit
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