Several weeks ago, I found myself with an abundance of both raspberries and apricots. Worried that the fruit would spoil before I had a chance to eat it all, I decided to make this Raspberry Apricot Jam. Using my recipe for Apricot Elderflower Jam as a template, I simmered fresh raspberries and apricots in a bath of dry, aromatic white wine. Sugar was added, then the entire mixture was cooked until thick and … jammy. Final additions of lemon juice and St. Germain were added to balance sweetness, and add depth of flavor.
Let me just say that this jam ROCKS. I just love it when all of the flavors snap into balance, causing what I like to call a “Wow” moment. If you’ve never made jam at home, I’d highly recommend it. The process is fairly simple, and the finished product is incredibly gratifying. I like to save a jar of jam for myself, then give the rest away as gifts! Your friends and family will seriously love you. Continue reading for the recipe.