Deluxe Apricot Raspberry Jam

This recipe was shared with us by CAA member Rebecca Staffel of Deluxe Foods, a Seattle artisanal preserves company, in honor of our third Can-A-Rama, starting August 14th, 2011.

DELUXE APRICOT RASPBERRY JAM

Ingredients:
3 cups pitted and sliced apricots
4 cups sugar, divided
2 lemons
3 cups raspberries

Method:
In a bowl, combine the apricots with 2 cups of sugar and the juice of lemon, cover with plastic, and let rest for one hour. At the same time, in a second bowl, combine the raspberries, 2 cups of sugar, and the juice of a lemon, cover with plastic, and let rest for one hour.

Place the apricot mixture and the raspberry mixture in two separate large pots and bring each to a boil over medium-high heat. Once the fruit has come to a full boil, cook for 5 minutes and then remove from the heat. Pour the raspberry jam into the pot with the apricot jam and stir together gently. Return the pot to the stove and bring to a boil over medium-high heat. Once the jam has come to a full boil, cook for 5 more minutes and then remove from the heat.

Ladle the jam into sterilized half-pint jars, add lids and rings, and process in a boiling-water bath for 10 minutes.

Makes about 5 half-pint jars.