Apricot-Raspberry Jam

Pip and Ebby

Apricot-raspberry jam and a giveaway!

Giveaway time! It has been far too long since I have thanked you all for reading, so here we go. THANK YOU! I appreciate every eye that peruses my little blog, and one set of eyes will be randomly chosen to receive these cute silicone measuring bowls! Full and half measurements are included in each bowl and the set includes 5 total bowls: 1/4 cup, 1/2 cup, 1 cup, 1 1/2 cups and 2 cups. They are dishwasher and microwave safe, and they make prep-work super easy. Aren't they fun?! To enter the giveaway, leave a comment on this post saying anything at all! Tell me what color socks you are wearing or what song you have in your head today or what your favorite kind of jam is. For extra entries (please leave separate comments for each entry: - Friend me on Facebook. - Post about this giveaway on Facebook. - Subscribe to my RSS feed. - Follow me on Twitter. Giveaway closes February 14th at midnight.   I have a recipe to share today, as well! Thanks to the cooking challenge I just completed, I learned that making jam really isn't so scary. In fact, it's as easy as pie! Except, pie isn't easy.  Since becoming a jam-making fanatic, we have jam all over our fridge. I'm not the only person in this house who loves having jars of jam bumping into the milk container and the butter and the celery and the blueberries. Every one of my family members eats my jam, and that is saying a lot. It is just about the only food that we all love. I hope you enjoy this recipe as much as my family and I do! In a large saucepan, combine: 8 to 9 apricots, seeded and cut into small pieces 2 cups raspberries 2 cups sugar Stir, smashing the raspberries with the back of your spoon. Let the mixture sit at room temperature for 1 hour, stirring occasionally. Add 2 tablespoons of fresh lemon juice to the pan and bring the mixture to a boil over medium-high heat. Reduce the heat to medium and simmer for 20 minutes. Divide the jam between 3 pint-size jars. Close the jars and allow the jam to cool. Store in the refrigerator for up to 3 months. Thanks again for reading, everyone! Apricot-Raspberry Jam Apricots and raspberries are the PERFECT marriage for the most delicious jam! Contributed by Megan Porta from pipandebby.com. Published Feb 6, 2012 Serves: Three pint-size jars Total time: hr, 30 min (plus cooling Ingredients: * 8 to 9 apricots, seeded and cut into small pieces * 2 cups raspberries * 2 cups sugar * 2 tablespoons fresh lemon juice Instructions: 1. In a large saucepan, combine apricots, raspberries and sugar. Stir, smashing the raspberries with the back of a spoon. Let sit for 1 hour, stirring occasionally. 2. Add lemon juice and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 20 minutes. 3. Divide the jam between three pint-size jars. Close jars and allow to cool. Store in refrigerator for up to 3 months.