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Blackberry-Apricot Jam


  • 4 cups apricot puree pit apricots and puree in blender or food processor until fairly smooth
  • 4 cups blackberry pulp
  • 4 1/2 cups sugar
  • 1 teaspoon cinnamon
  • 1 lemon zested and juiced
  • 2 packets liquid pectin one box


  • In a large, non-reactive pot (stainless steel or enameled cast iron), combine the apricot puree, blackberry pulp and sugar and bring to a simmer. Let the mixture reach a boil, stirring frequently to prevent it from boiling over. Add cinnamon and lemon zest/juice and stir to combine. When the mixture appears to be thickening a bit, add the pectin. After adding the pectin, let the jam boil vigorously for at least five minutes.
  • Fill your jars with the hot jam, wipe rims, apply lids and rings and process in a boiling water canner for ten minutes.
  • Remove from canner and allow the jars to completely cool on a dishtowel-lined counter top.
  • Once the jars are cool, check the seals, label them and enjoy one cold morning in February.