Apricot Raspberry Refrigerator Preserves

Apricot raspberry refrigerator preserves are a loose fruit spread with a little texture left in the apricots. Raspberry adds tartness and colour, and lemon keeps the flavour clear. This version is cooked in a saucepan and chilled after cooling; it is not designed for pantry canning. The relatively small amount of sugar means the fruit stays central, but it also means you should not treat the batch like a shelf-stable commercial jam. Spoon it over breakfast foods or use a thin layer in a chilled dessert.

Recipe at a glance

Yield: About 450 ml; 15 servings of 2 tbsp. Prep: 10 minutes. Cook: 15 minutes. Total: 55 minutes, including 30 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.

Equipment

Wide saucepan, spoon, scales and clean covered containers

Ingredients and directions

Doneness checks

Bring to a gentle simmer and cook uncovered 10–12 minutes, stirring frequently, until fruit softens and juices look syrupy. Stir in raspberries and cook 2–3 minutes until they break down slightly. Stop with a spoonable consistency; this is not a firm-set jam.

Helpful tips

• Weigh fruit after removing stones.
• Use a wide saucepan.
• Stir near the end to prevent sticking.
• Expect a soft, spoonable set.

Troubleshooting

• No. They are soft fruit preserves without added pectin.
• Weigh fruit after removing stones.

Serving ideas

• Spoon over yogurt.
• Serve with pancakes.
• Add to crepes.
• Swirl into oatmeal.

Substitutions

Frozen raspberries work directly from frozen. Ripe peaches can replace apricots but give a different spread.

Variation

Add 1/2 tsp vanilla after cooking for a softer dessert flavour.

Make ahead

Make a day ahead and refrigerate once cooled; the mixture thickens slightly when cold.

Storage and reheating

Keep refrigerated up to 4 days or freeze up to 2 months. Thaw in the fridge. Do not store sealed jars at room temperature.

Food safety

These preserves require refrigerator or freezer storage. This small-batch formula is not a validated shelf-stable canning process.

Frequently asked questions

Will these preserves set like commercial jam?

No. They are soft fruit preserves without added pectin.

Can I can this recipe for the pantry?

No. Use refrigeration or freezing; a validated canning recipe is needed for shelf-stable storage.

How to tell when it is ready

Bring to a gentle simmer and cook uncovered 10–12 minutes, stirring frequently, until fruit softens and juices look syrupy. Stir in raspberries and cook 2–3 minutes until they break down slightly. Stop with a spoonable consistency; this is not a firm-set jam.

Tips

• Weigh fruit after removing stones.
• Use a wide saucepan.
• Stir near the end to prevent sticking.
• Expect a soft, spoonable set.

Troubleshooting

• No. They are soft fruit preserves without added pectin.
• Weigh fruit after removing stones.

Substitutions

• Frozen raspberries work directly from frozen. Ripe peaches can replace apricots but give a different spread.

Variations

• Add 1/2 tsp vanilla after cooking for a softer dessert flavour.

Serving suggestions

• Spoon over yogurt.
• Serve with pancakes.
• Add to crepes.
• Swirl into oatmeal.

Make ahead

Make a day ahead and refrigerate once cooled; the mixture thickens slightly when cold.

Storage

Keep refrigerated up to 4 days or freeze up to 2 months. Thaw in the fridge. Do not store sealed jars at room temperature.

Food safety

These preserves require refrigerator or freezer storage. This small-batch formula is not a validated shelf-stable canning process.