Apricot Rosemary Jam Recipe
This more savory Apricot Rosemary Jam Recipe is perfect served over meat, with cheese, or enjoyed traditionally with toast.
Servings: 4 half pint jars
- 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.