Blackberry-Apricot Jam

Makes approximately five pints

4 cups apricot puree (pit apricots and puree in blender or food processor until fairly smooth)
4 cups blackberry pulp
4 1/2 cups sugar
1 teaspoon cinnamon
1 lemon, zested and juiced
2 packets liquid pectin (one box)

In a large, non-reactive pot (stainless steel or enameled cast iron), combine the apricot puree, blackberry pulp and sugar and bring to a simmer. Let the mixture reach a boil, stirring frequently to prevent it from boiling over. Add cinnamon and lemon zest/juice and stir to combine. When the mixture appears to be thickening a bit, add the pectin. After adding the pectin, let the jam boil vigorously for at least five minutes.

Fill your jars with the hot jam, wipe rims, apply lids and rings and process in a boiling water canner for ten minutes.

Remove from canner and allow the jars to completely cool on a dishtowel-lined counter top.

Once the jars are cool, check the seals, label them and enjoy one cold morning in February.

Many thanks to Marisa at for this great recipe!