Rinse, halve and pit the apricots, cut the flesh into narrow wedges, mix with the jelling sugar, cover and infuse for one night. Pick out the raspberries, but do not rinse them. Bring apricot-sugar mixture to a boil, stirring; bubble for 4 minutes. Stir in raspberries, bubble all together one more time, make just under 1 minute. Remove saucepan from the kitchen stove, pour the hot jam into jars, seal on the spot.
Crushed apricots and jelling sugar mixed, raspberries pureed and passed through a sieve, puree to the apricots, then made jam according to cooking instructions.
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