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
Apricot Rosemary Jam Recipe
- 5 cups apricots, about two and a half pounds whole fruit
- 2 cups sugar, I use organic natural sugar cane
- 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.
the jam looks delicious.
Love this flavor combo! It’s always good to see jam recipes that don’t require pectin. I’ve pinned this, too 🙂
No pectin in my recipes 🙂 You don’t need it!
I’m always looking for a sugar substitute that is not as processed. I’d love to try this sugar!
This looks so yummy! Thanks for the giveaway.
Thanks Abby! Hope you get a chance to can something tasty this year!
Yum! Yum!! I can’t wait to make this jam! Great cooking tips! I love that you can make these with less added sugar 🙂
I love, LOVE your blog name.. I just found your site tonight from another blogger..and, I do adore it..and, looky here a giveaway! I am going to fan you on facebook too. Apricot jam is my favorite! I am going to make this..I like the fact it isn’t so so sweet..and, this brand of sugar is minimally processed..love that too. Thanks for the chance to win..
Vickie, I’m happy you found me and my site! It’s been a fun endeavor for me over the years! And I’m loving canning these days – obviously! Please report back if you get a chance to try any of the recipes!
I love making apricot jam but never thought to use one of my favorite herbs, rosemary! I really love the simplicity of this recipe and thanks for the chance to win this great product! I can’t wait to explore your blog.
Maggie, you will love this apricot rosemary jam then! It’s earthy and sweet all at the same time. Thanks for stopping by my blog! Hope to hear form you again!
I love herby jam!!!!
Pinned – thank you!
I am amazed at your talents and hope I can taste some of these goodies the next time I visit!
Would love to try this, but I know nothing about canning….is it possible to do a non-canned version??
Also, tried using the Pinterest link icon, but got an error message about the ‘image-parameter’…any advice?
Christine, you absolutely can make this without canning it. You can freeze it to make it last longer and it will also last a few weeks in your fridge! If you’re interested in canning it here are basic steps – http://www.eatingwell.com/healthy_cooking/healthy_cooking_101_basics_techniques/kitchen_tips_techniques/10_steps_to_water_bath_canning
I’m not sure what’s happening with the pinterest button but I’ll look into that! Thanks, and take care!
On another note, you were the winner of the natural sugar! So please send your address to me so I can get that to you! Much thanks! My email is firstname.lastname@example.org
I can almost taste that jam! It looks amazing.