Apricot raspberry jam with a touch of orange is as lovely to look at as it is to taste. Combining these two fruits creates a jam that highlights each flavor while producing something even more vibrant and delicious than either fruit alone. (Originally published in 2012; updated in 2021.)
Another favorite is a strawberry jam spiked with pineapple guava.
For easy browsing, you’ll find all of my jams, salsas, and sauces collected together in one place.
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Why you’ll love this recipe!
This apricot raspberry jam is perfect as a small batch preserve for using up extra fruit from your bowls or baskets. I often make jam in modest quantities to refrigerate and enjoy within a week or two, but this recipe also adapts easily if you want to make a larger batch for canning. The balance of tart raspberries and sweet apricots, brightened with lemon and orange notes, keeps the fruit flavors front and center.
Ingredients you’ll need
At its simplest, jam needs fresh fruit, sugar, and an acid. For this recipe I also add orange zest and an optional orange liqueur for extra depth.
- Apricots: Any variety works, though Blenheims and Bonny Royals are especially flavorful. Cooking concentrates their sweetness.
- Raspberries: Fresh red raspberries provide bright tartness and color.
- Lemon juice: Fresh-squeezed is recommended to balance sweetness and help the jam set.
- Orange zest: Adds a citrus lift—use a fine grater or microplane for the best texture.
- Orange liqueur (optional): Licor 43 or Cointreau brings aromatic citrus and vanilla notes, but it can be omitted or swapped for a splash of vanilla extract.
- Sugar: Granulated sugar works well. This recipe uses a moderate amount so the fruit flavor remains prominent.
How to make this recipe
1. Combine the chopped apricots, raspberries, and lemon juice in a heavy-bottomed saucepan. Cook over medium heat until the fruit begins to soften and release its juices, about 5–8 minutes.
2. Stir in the sugar and orange zest, then reduce the heat to medium-low. Simmer briskly for 10–15 minutes, stirring occasionally, until the mixture is reduced and visibly thicker. Skim any white foam that forms; it’s edible and delicious spread on toast or eaten by the spoonful.
3. If using, add the orange liqueur near the end of cooking, once the jam has mostly reached the desired thickness. The alcohol will cook off, leaving behind a subtle aromatic note.
4. Let the jam cool slightly, then transfer it to clean, sterilized jars. Store in the refrigerator and enjoy within one to two weeks, or freeze for longer storage (leave headspace to prevent glass breakage).
Expert Tips and FAQs
- You can start the recipe either by letting the fruit release juices first and then adding sugar, or by combining everything up front and letting it macerate for a bit before cooking. Both approaches work; choose the one you prefer.
- If you have more apricots than raspberries (or vice versa), the recipe is forgiving. Keep the total fruit quantity about the same, and the jam will turn out well.
- Sterilize jars by boiling them, running them through a hot dishwasher cycle, or rinsing with very hot water. If you plan to can for long-term pantry storage, follow safe canning guidelines and ensure lids seal properly.
Yes. If you don’t finish the jam within a couple of weeks, freeze it. Leave some headspace in the jar or container to allow for expansion and prevent glass from cracking.
You can follow standard canning procedures if you want shelf-stable jars. This recipe is often made as a refrigerated small batch; if you reduce sugar significantly, follow recommended canning safety guidelines and be sure jars seal properly.
Other jam recipes on OMG! Yummy
- Strawberry Raspberry Jam with Rosé Wine
- Strawberry Jam with Pineapple Guava
- Cranberry Orange Jam
- Fresh Fruit Compote — the perfect pancake topper
P.S. If you try this recipe, please leave a star rating or review in the comments — feedback is much appreciated!
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P.S. If you try this recipe, please leave a star rating or review in the comments — feedback is much appreciated!
Apricot Raspberry Jam
Beth Lee
Ingredients
- 12 oz fresh raspberries washed
- 5 apricots washed, pitted, quartered
- ½ lemon juiced
- ½ cup sugar
- zest of ½ an orange
- 2 tablespoons 43 liqueur or Cointreau optional
Instructions
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Combine the lemon juice and fruit in a heavy-bottomed saucepan and cook on medium heat for about 7 minutes until the fruit breaks down and releases its juices.
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Once it is boiling and juicy, add the sugar and zest. Turn the heat to medium-low and simmer for about 15 minutes, stirring occasionally as the liquid reduces and the mixture thickens. Skim any foam that appears.
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It’s done when it’s noticeably thicker and the fruit has mostly broken down. Stir in the orange liqueur if using, close to the end of cooking. The jam will firm up further as it cools.
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Transfer to clean, sterilized jars, allow to cool, and refrigerate. Use within one to two weeks or freeze for longer storage.
Notes
- Different preparation orders work: let fruit release juices first or combine ingredients and macerate before cooking. Both produce good results.
- If your ratios of apricots to raspberries vary, the jam will still be fine as long as the total fruit amount is similar. Scale the recipe up or down if desired.
- Skim and save the foam — it’s excellent on toast or straight from the spoon.
Nutrition
Carbohydrates: 5g
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