Apriums, a plum-apricot hybrid, have the sweetness of apricots with some of the tart piquancy of plums. In this recipe, the Meyer lemon provides the pectin needed to set the low-pectin apriums and raspberries, and the fresh apriums added at the end add some variety in texture to the silky cooked fruit.
3 lbs 4 oz apriums (3 lbs pitted) + about 1 lb (3/4 lb pitted) apriums
2 Meyer lemons
6 1/2 oz raspberries
2 lbs white sugar
1. Halve, then quarter and pit the first batch (3 lbs) of apriums.
2. In a large preserving pot, bring apriums, raspberries, juice of one lemon, and sugar to a boil. Simmer for 5 minutes, then take off the heat, cool, and refrigerate fruit and syrup in a non-metallic bowl, covered, overnight.
3. The next day, return mixture to the preserving pot and simmer for 5 minutes. Cool and strain juice from fruit pulp. Reserve the softened fruit. Grind one whole lemon in a food processor with 1/2 cup white sugar until you have a smooth, thick pulp. Add lemon mixture to the syrup and boil a further 10-15 minutes or until syrup thickens but does not darken noticeably (watch the heat carefully).
4. Return the cooked fruit to the syrup along with 3/4 pound fresh, quartered apriums. Simmer for 5 minutes or until thickened.
5. Remove jam from heat, pour into sterilized preserving jars, can and seal in a water bath.