August 17, 2012 by hoosieroutwest
So it’s a good thing Greg doesn’t read this blog. Why? Because the other day I came home with 24 pounds of apricots. Since I’m crafty he never knew. I quickly made four types of jam and then cut and froze the rest of the apricots. Mwahahaha!
Lucky for me Greg has no idea how much fruit it takes to make jam – nor does he really pay attention to the number of jars of jam sitting on the kitchen counter. So thankfully he had no idea that in one afternoon I quickly turned 12 pounds of apricots into jam.
I had no idea how delicious fresh apricots smell and can’t wait to turn the rest of my stash into jam. Not to mention they’re super easy to prep – you can leave the skin on and it’ll basically melt into the jam.
That day I made Apricot Riesling jam – although it’s really Apricot Gewürztraminer Jam since that was the wine I had on hand but who wants to try to pronounce that? Maybe I should call it Apricot faux-Riesling Jam.
I also made Apricot Amaretto Jam, Apricot Vanilla Jam and just plain Apricot Jam.
What does one do with all this jam? Other than smother it on lots of delicious carbs (think – scones, English muffins, bread, etc).
It is fantastic paired with pork! In fact I spread some on a pork tenderloin as it cooked on the grill the other night, grilled some peaches too and ate them together – yum.
I’m also going to try my hand at thumbprint cookies and have heard the jam is great in a layered cake.
Below you’ll find the recipe for the basic Apricot Jam with variations in the notes. I’ve also included the links to the other jams I made. I didn’t alter the recipes (other than swapping Gewürztraminer for Riesling) so you can follow them like I did. Enjoy!
Apricot Riesling Jam by Simply Recipes
Apricot Amaretto Jam by Italian Food Forever
Basic Apricot Jam Recipe
adapted from Food in Jars by Marisa McClellan
Makes about 3 pints
3 pounds pitted and diced apricots (about 6 cups)
3 ½ cups sugar
Zest and juice of one lemon
Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put lids in heatproof bowl. Put a small plate in the freezer for a jam test.
Combine the apricots and sugar in a large pot and bring to a boil over medium-high heat. Boil for about 10-15 minutes, until the fruit is tender and the liquid looks syrupy.
Add the lemon juice and zest and return to a boil. Let the jam boil vigorously until a small dab of the jam spooned onto a chilled plate and returned to the freezer for a minute becomes somewhat firm, 10-15 minutes.
Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the lids.
Remove pot from heat and ladle the jam into prepared jars leaving ¼ inch headspace at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight.
Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil and boil for 10 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours.
After 1 hour, check that the lids have sealed by pressing down on the center of each lid. If it can be pushed down it hasn’t sealed and the jar should be refrigerated immediately. Label the sealed jars and store in a cool dark place.
Apricot Vanilla Jam variation: Split and scrape 2 vanilla beans and add scraped vanilla and beans to apricots and sugar before bringing to a boil. Remove beans before ladling hot jam into jars.
Lavender Apricot Jam variation: Soak 2 tablespoons of dried lavender flowers in a ½ cup boiling water for 20 minutes. Strain and discard flowers. Add lavender water to apricot and sugar mixture at beginning of boil.