In the spirit of abundance, which you may read more about in my earlier post of Plum Butter today, I’m posting not one recipe today but three!
This apricot jam is slightly sweet and savory all at the same time. It would go well over cheese, on grilled cheese, with chicken, in a turkey sandwich, swirled into yogurt or dolloped on top of grains and veggies. Lots of uses, one simple recipe.
In all of my recipes you’ll notice that I use a few simple ingredients, one of them being sugar. So, I’m a little picky when it comes to the sugar I use. For my jam recipes I have only used Zulka Pure Cane Sugar. Zulka sugar comes from freshly harvested sugar cane and is minimally processed. And today I’ll be giving away two bags of this to you. Simply leave a comment here or for a double entry, pin one of my canning recipe and comment letting me know you’ve pinned it. Winners will be announced
tomorrow Christine you are the winner!.
Canning Tip #5
Pectin is a gelling agent that many people use in jam. You don’t see it in my recipes because I think you can get the same result with a few simple real ingredients. However if you’re wanting to make sure that your jam isn’t too loose or liquid-y then you may add some pectin in. Bottom line- you don’t have to use pectin when you’re making jam. Here is a little more on pectin.
adapted from Food In Jars
This more savory Apricot Rosemary Jam Recipe is perfect served over meat, with cheese, or enjoyed traditionally with toast.
- 5 cups mashed apricots (about two and a half pounds whole fruit)
- 2 cups sugar (I used Zulka Sugar)
- 3 tablespoons finely chopped rosemary
- 3 tablespoons lemon juice
- Prepare a small boiling water bath canner and 4 half pint jars. Place lids in a small pan of water and set to a bare simmer.
- Half and pit the apricots then combine the fruit with the sugar and let macerate (soak) for 10-30 minutes. Then use a potato masher or blender to mash the fruit. (a potato masher will lend toward chunkier jam)
- Combine mashed apricots and chopped rosemary in a roomy, non-reactive pot and bring to a boil. Let cook for 7-15 minutes, until the fruit thickens and runs slowly and thickly off the back of a spoon.
- When jam seems thick and spreadable, add the lemon juice. Stir to combine. Remove pot from heat.
- Carefully ladle jam into four half pint jars (depending on the concentration of the sugars in the fruit, it may reduce down further and leave you with just three half pints. Prepare to be surprised). Wipe rims, apply lids and rings and process in your small boiling water canner for 10 minutes.
- When time is up, remove jars from pot. Let cool. When jars are cool enough to handle, remove rings and test seals. If seals are good, store jars in a cool, dark place. If any of the jars did not seal, put those jars in the fridge and use within a month or two.