Description
This quick and easy Apricot Raspberry Preserves recipe yields a deliciously fruity and slightly tart preserve that is perfect for spreading on toast or adding to desserts. In just 15 minutes, using ripe apricots, fresh raspberries, lemon juice, and sugar, you can create a fresh homemade preserve that tastes vibrant and natural. The stovetop cooking process gently thickens the fruit mixture while maintaining a fresh fruit flavor and texture.
Ingredients
Scale
Fruit
- 1 lb ripe apricots, halved and pitted
- 1/2 cup fresh raspberries (optional)
Others
- 1 tsp lemon juice
- 1/3 cup granulated sugar
Instructions
- Pulse Apricots: In the bowl of a food processor, add the pitted apricots, 1 teaspoon of lemon juice, and 1/3 cup granulated sugar. Pulse several times until the apricots are coarsely chopped but not completely pureed, preserving some texture.
- Cook Apricot Mixture: Transfer the coarsely chopped apricot mixture to a pot or saucepan on the stove. Bring it to a light boil over medium heat, uncovered, and cook for about 10 minutes. Stir occasionally to prevent scorching and to allow the mixture to thicken slightly. Taste and add additional sugar if your apricots are less sweet.
- Add Raspberries: Stir in the fresh raspberries, then continue simmering the mixture for another 1 to 2 minutes until the raspberries soften and heat through, releasing their juices and color into the preserves.
- Cool and Store: Remove the preserve from heat and allow it to cool to room temperature. Once cooled, cover and transfer the preserves to the refrigerator. These preserves will keep for at least one week when refrigerated properly.
Notes
- Adjust sugar according to the sweetness of your fruit to balance the tartness.
- Use ripe, but firm apricots for the best texture.
- The recipe can be doubled or tripled for larger batches.
- Preserves can be stored in sterilized jars for longer shelf life.
- The addition of raspberries is optional but adds a lovely color and flavor contrast.
