Apricot Jam

  
When apricots this beautiful hit the market, I am possessed by the desire to preserve them so I can enjoy their flavour year round. My solution is to make this jam. It is a bit tart and perfect on a slice of challah for breakfast. If you were forced to spoon a bit over a scoop of ice cream, the world would not end either 🙂

6c. (About 3lbs) apricots (almost ripe, quartered)
3c. sugar
juice of one lemon
2 Tbsp. brandy (Armagnac)

 

Mix the cut apricots with the sugar and let them sit for an hour while you prepare the rest of your canning equipment and sterilize the jars. This allows the juices to come out of the apricots so you are less likely to burn the sugar when you begin heating them. I like to think of it as letting them become friends before the more permanent union of becoming one in the jam ceremony. Add 2-3 Tablespoons of lemon juice. Bring it all to a boil and let it simmer for about 30 minutes or until you are happy with the consistency. Add 2 Tablespoons of brandy. Pour hot into jars. Process 5 minutes in a water canner. This makes about 5 cups of jam.

  
 

 *If you are new to making jam, check out this website which gives details on sterilizing jars etc

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