Spiced Apricot Jam Recipe
When my Mom was visiting last week, we did a Live Feed Video on Facebook. During that live feed I promised to have my recipe for Apricot Jam up on the blog yesterday…..but that didn’t happen. So…..my #MeatlessMonday post has now turned into a #TastyTuesday, my apologies. Sometimes life happens when you’re busy planning.
But it’s here now! Have you made jam or jelly? It’s so fun and much easier than people think it is! Here are some helpful hints –
- Clean the fruit by using 1 part vinegar to 3 parts water, add the fruit and swish around really well.
- Don’t change the amount of sugar the recipe calls for. The sugar not only sweetens the fruit but also preserves it. If you reduce the amount of sugar, you may end up with mold on top of the jam even though you’ve sealed it properly.
- Don’t change the amount of fruit – if you put in too little, it can get so thick, it’s like paste – too much fruit it may not set and will become syrup.
- Although the jars and rings are reusable, the lids are not – you’ll need to purchase new ones.
Ok – are you ready to make some jam? Let’s get canning!
Spiced Apricot Jam #MeatlessMonday
Homemade jam is so delicious and a hundred times better than store bought! Now's the time to take advantage of Summer's bounty make jam! So yummy and it makes a great gift!
- 6 cups chopped apricots
- 4 1/2 cups sugar
- 2 tablespoons lemon
- 1 lime zested and juiced
- 1/2 teaspoon allspice
- 1/4 teaspoon ginger
- 1/4 teaspoon turmeric
- 1 tablespoon butter optional
- Chop the apricots into small pieces. Measure out exactly 6 cups.
- Place jars, rings and lids into a pan, cover with water, bring to a boil and boil for three minutes to sterlilize, keep warm.
- In a heavy stock pot, place the chopped apricots, allspice, turmeric and ginger. Also add the butter, lime zest, lime & lemon juice. Mix everything together well.
- Measure ¼ cup of sugar and mix it with the contents of the Sure-Jell. Sprinkle it into the apricots, mix well again and set it on the stove on high and bring to a boil, stirring constantly.
- When it comes to a hard boil (a hard boil is one you can't stir down with spoon) add the remaining sugar.
- Continue stirring constantly and return it to a boil and when it comes back to a hard boil, continue boiling it for exactly one minute. (Set a timer to make sure you get it for a full minute).
- Remove from the stove & immediately ladle into sterilized jars. Place lids on jars, screw on tightly. Process in a hot bath (boiling water) for 10 minutes to seal the jars.
- Makes 6 eight oz. jars.