These 15 Minute Apricot Raspberry Preserves are one of my favorite recipes to use up apricots and the perfect addition to waffles, ice cream, or toast. As this is a refrigerator jam, you don’t have to add a lot of extra sugar. These preserves last at least a week in the refrigerator.
To make these preserves, start by pulsing pitted apricots, lemon juice, and sugar in a food processor until the apricots are coarsely chopped. Transfer the apricot mixture to a saucepan and lightly boil over medium heat, stirring occasionally to prevent sticking. Add more sugar to taste, depending on how sweet your apricots were. Add raspberries and simmer for 1-2 more minutes until softened. Set aside to cool to room temperature, then cover and refrigerate until ready to use.
To make 15 Minute Apricot Raspberry Preserves, you will need the following ingredients:
Place 1 pound of pitted apricots in a food processor with 1 teaspoon of lemon juice and ⅓ cup of sugar. Pulse several times until the apricots are coarsely chopped.
Transfer the apricot mixture to a saucepan and lightly boil over medium heat, uncovered for 10 minutes. Stir occasionally to prevent sticking.
Add more sugar to taste, depending on how sweet your apricots were.
Add ½ a cup of raspberries and simmer for another 1-2 minutes or until the raspberries soften and are heated through.
Set aside and leave to cool to room temperature.
Transfer to a bowl or jar. Cover and refrigerate until ready to use.
Serve on waffles, ice cream, cake, or freshly toasted bread.
Make these 15 Minute Apricot Raspberry Preserves soon - you will love the simplicity of this delicious recipe. If you try it, come back soon to leave a review!
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