Where Apricot Jam starts, Apricot Raspberry Jam is sure to follow!
Yesterday we made up big jars of fresh Apricot Jam - the apricots are finally here and fabulous! Apricots are kind of a strange fruit - I personally don't care so much for the texture of fresh apricots - I'll take a fresh peach or nectarine anyday over an apricot. But the amazing thing about apricots is that develop into a tart and sweet chunk of goodness when you cook them or dehydrate them.
But simmer some fresh apricots into a wonderful puree, and you have the most delectable flavor ever - throw in some fresh red raspberries, and it is sublime!
This delicious fruity preserve is perfect on warm English muffins, flaky biscuits, or golden toast. Spread with a little fresh butter, add a shmeer of sweet and thick Apricot Raspberry Jam, add a tall cup of coffee or cold milk, and you have the perfect breakfast in the summertime!
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