The good news is that this is the best jam I’ve ever made (and right up there with the best I’ve eaten), and I’m going to tell you how to make it. The blackberry flavor is much more noticeable than the apricots, but you get beautifully varied color, complex flavor, and far fewer seeds than with straight-up blackberry jam. The crystallized ginger adds bright little bursts of flavor that contribute even more complexity and knocked this one out of the park for me.
The bad news is that it’s now past apricot season (at least in Seattle), so it might be hard to make with fresh ingredients as is. When I made this over the weekend with a friend, we used fruit I’d bought over a month ago and frozen. But I bet it would also be stellar with nectarines or peaches instead, and those are plentiful right now at farmers’ markets, along with enough blackberries to get you going. Truth be told, when we made this batch we used 1 cup peaches to 3 cups apricots since we had run through most of my apricots on the previous batch. I think any mixture or just one or the other would work great.
This recipe assumes basic familiarity with boiling-water canning. If you’ve never done this before, Canning Across America has a great page of resources to get you started.
Blackberry-apricot jam with ginger
4 cups pitted-and-quartered apricots, crushed to measure without air pockets (no need to peel apricots, but I would peel peaches or nectarines if using)
2 cups blackberries, likewise measured without air pockets
2 Tbsp. fresh lemon juice
4 cups plus 2 Tbsp. granulated sugar
1 box Sure-Jell Pectin for Less or No Sugar Recipes (important to use this type, in the pink box, for this recipe)
3-4 Tbsp. minced crystallized ginger
Combine the fruit and lemon juice in a large, non-reactive pot (we used my 7-qt enameled Dutch oven; a 5-qt one would work fine also). In a small bowl, combine the pectin with 1/4 cup of the measured amount of sugar. Stir well to mix, and then add to the fruit. Over medium-high heat, stirring frequently, bring the mixture to a full, rolling boil (the box instructions define this as a boil that doesn’t stop while you’re stirring). While stirring, use the spoon to chop up any large pieces of apricot. Small chunks are good, but full quarters are more than you’ll want.
Once the fruit is at a full, rolling boil, add the remaining sugar and the ginger all at once, and stir well to combine. Return the mixture to a full, rolling boil, and time for exactly one minute at a boil. At that time, remove from heat and immediately pour into sterilized jars, leaving 1/4″ head space. Wipe any drips off the tops and sides of the jars, add lids and process in a boiling-water canner for 10 minutes.
We got just under 8-1/2 cups of jam from this recipe, packed in half-pint and half-cup jars. Note that you can’t reliably multiply jam recipes, so if you want more jam, repeat this process rather than multiplying ingredients.