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This quick recipe for apricot raspberry preserves would be perfect as a sauce for pancakes, ice cream, waffles, cake, yogurt and so much more! I was so happy to figure this out. I wanted an apricot sauce for my crepes (recipe coming soon!) and this was perfect. It was quick and so easy! It literally took 15 minutes from start to finish.
The apricots maintain some of their chunky texture and the raspberries add a sweet tang and beautiful pop of color. P.S because this is a refrigerator jam, you don’t have to add a crazy amount of sugar, just 1/3 cup for a pound of apricots. It’s just delicious!
Apricot Raspberry Preserves Sauce Ingredients:
1 lb ripe apricots, halved and pitted
1 tsp lemon juice
1/3 cup granulated sugar
1/2 cup fresh raspberries, optional
How To Make Apricot Raspberry Preserves:
1. In the bowl of a food processor add: pitted apricots, 1 tsp lemon juice and 1/3 cup sugar and pulse several times or until the apricots are coarsely chopped.
2. Transfer the apricot mixture to the stove and lightly boil over medium heat, uncovered for 10 minutes, stirring occasionally to prevent scorching. Add more sugar to taste depending on how sweet your apricots were.
3. Add 1/2 cup raspberries and simmer another 1-2 minutes or until raspberries are heated through and softened. Set aside to cool to room temperature then cover and refrigerate until ready to use. Lasts at least a week in the refrigerator.
15 Minute Apricot Raspberry Preserves
Ingredients
- 1 lb ripe apricots, halved and pitted
- 1 tsp lemon juice
- 1/3 cup granulated sugar
- 1/2 cup fresh raspberries, optional
Instructions
- In the bowl of a food processor add: pitted apricots, 1 tsp lemon juice and 1/3 cup sugar and pulse several times or until the apricots are coarsely chopped.
- Transfer the apricot mixture to the stove and lightly boil over medium heat, uncovered for 10 minutes, stirring occasionally to prevent scorching. Add more sugar to taste depending on how sweet your apricots were.
- Add 1/2 cup raspberries and simmer another 1-2 minutes or until raspberries are heated through and softened. Set aside to cool to room temperature then cover and refrigerate until ready to use. Lasts at least a week in the refrigerator.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Super tasty and quick to make. My neighbors dropped off a flat of apricots from E. Washington last night. Whipped up a double batch of this today. A family member has issues with seeds, so I pureed and strained the raspberries and added 1/4 cup of raspberry puree to my double batch and it was just gorgeous!
Hi KT! So glad you enjoyed this recipe. Thank you for sharing.
This preserve was excellent on crapes. Whatever was left quickly disappeared, my husband liked it in plain yogurt. I’m waiting for apricot season in Utah, so I can make a bunch and freeze some for winter, since the possibilities for its use are endless.
I’m glad you both love the recipe! Thanks for sharing Katerina!
Just looking at this picture I can almost smell it! Lol. It looks delicious. Makes me want summer back!
Ugh me too!! It was so chilly and windy today and that is exactly what I was thinking! I want summer back too! 🙂
Would this recipe work to freeze?
Hi Sandy! I think it would work fine as a freezer preserve 🙂
This sounds delicious! How many jars would this make?
Since this recipe is a refrigerator preserves recipe, it only makes 1 pint (2 cups).
I got a whole big box of apricots when I visited my parents (your parents really remind me of them 😉 so I HAD to try this jam and it is wonderful. Love that it isn’t too sweet.
My mom cracks open the apricot pits to get to the almond-like center. When she makes apricot jam she always adds a few of those to each jar. It gives a wonderful, slightly nutty aroma like amaretto 🙂
I’ve never tried that before! So are your parents big into gardening also?
They are!! Too bad I live too far away to enjoy their crops more often. But my mom makes sure to give me lots of preserved/pickled items when we visit outside the season.
That’s so sweet of her to stock you up for the winter months 🙂
It was a matter of time before you posted something apricot, with all the harvest at your parent’s garden that you’ve been sharing on instagram! it must be delicious! My parents sometimes pulverize the apricots with sugar and serve it raw, like you would strawberry freezer jam, it’s also good 🙂
I have been wanting to make apricot preserve, but all the homemade recipes tend to be very sweet for my taste. I like the storebought ones, they are usually not that sweet and have pectin in them. Do you or your family have a recipe for apricot preserves with pectin that’s not too sweet? I like them chunky and from the label of my favorite apricot preserve it looks like they add dried apricots, so that some of it has that chunky texture that doens’t cook into mush, which I thought was a pretty genius idea I thought 🙂
I’ve seen several recipes that use dried apricots to add to the texture but I haven’t tried it myself. I guess I can with all the apricots that my parents dried; it’s like an entire barrel full! 🙂 I don’t have any pectin recipes currently, but it does sound interesting to experiment. You know what else sound cool (and I don’t know if it only works for red or darker berries), but I’ve seen bloggers use chia seed to thicken up refrigerator jams. Doesn’t that sound awesome and healthy?
Nope, count me out for chia seeds. I have tried that stuff in my hot cereals, in smoothies, with yogurt, with strawberry fridge jam (like you mentioned) and I can not stand it anywhere. When it swells up with liquid it becomes like a little hard tiny jelly covered seed, that then gets stuck between teeth, around gums… lets just say, I have truly tried to like it and I don’t think there will be any friendships with that stuff anytime soon)))) But it does look like a lot of people eat it with different things…)))
That’s a bummer. We love chia seeds in our yogurt and smoothies. It’s so good for you. I actually like the jelly texture after it’s been in the liquid for a while. Have you tried Chia seed putting?
Oh I absolutely love this combination and the fact that it takes 15 mins. to prepare. I have such vivid childhood memories of the “jam making season” and my babushka completely taking over our tiny kitchen for days. It smelled wonderfully but was it ever HOT!! I think back in the day they didn’t make anything quick. 🙂 I love that you are adapting old recipes to our modern and hectic lives!
My mom makes jam every year too. She has a stove in her garage so he’s not heating up her house in the summer, but boy does it smell good in there! 🙂
I was wondering what you were going to do with all of those apricots! other than dry them or eat them fresh until you burst (of course)! This refrigerator jam looks super easy! I love that there isn’t that much sugar…which means I can mound more on my muffin. Pinned!
Thanks so much for pinning 🙂 I sure appreciate it! Definitely, more on the muffin!
Do you think this recipe would work for other fruits?
I think it would, just adjust sugar to taste and it may take longer for some fruits to thicken on the stove such as peaches which tend to let out more juice.
What if I want to can this stuff, is more sugar needed?
You’ll want to add a little more sugar for preserving and you’ll want to sterilize the jars and follow a good canning technique. Also, make sure the mixture is boiling piping hot when transferring it to the jars. If you want to see my technique for peach preserves, click here: https://natashaskitchen.com/2012/08/26/country-peach-preserves/
Just wondering how much more sugar you would add to can it.
Gosh the COLOR in that jam is what’s making my mouth water right now! I really try to cut back on sugar – I know 1/3 cup isn’t that much, but could you substitute anything else for the sugar? Apple sauce? Agave Syrup? Looks amazing though and with all the fresh fruit around me now, I might just have to give this a try!
Thanks Pamela 🙂 I think agave or even honey would work well. Applesauce probably wouldn’t cut it :).