Boozy Apricot Jam Recipe

Apricot Jam with Apricot Brandy

Ingredients:

• 3 pounds firm-ripe apricots, halved and pitted
• 1 (1.75 ounce) package fruit pectin (such as Sure-Jell Premium Fruit Pectin)
• 7 cups white sugar
• cup apricot brandy

Directions:

Step 1: Inspect 9 half-pint jars for cracks and check rings for rust. Discard any defective jars and rings. Immerse the jars in simmering water until the jam is ready. Wash new lids and rings in warm soapy water.

Step 2: Finely chop the apricots. Place 5 cups of chopped apricots into a large saucepan over medium heat. Stir in the pectin and slowly bring to a full rolling boil.

Step 3: Add the sugar to the boiling mixture. Stir constantly until the sugar is fully dissolved. Return the mixture to a full rolling boil over high heat and boil for exactly 1 minute, stirring constantly.

Step 4: Skim off any foam using a ladle or large spoon. Remove the saucepan from heat and stir in the apricot brandy until well incorporated.

Step 5: Pack the apricot jam into hot, sterilized jars, filling them to within inch of the tops. Run a clean knife or thin spatula around the inside edges of the jars to remove any air bubbles.

Step 6: Wipe the rims of the jars with a moist paper towel to remove any residue. Top the jars with lids and securely screw on the rings.

Step 7: Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then lower the jars into the boiling water using a jar holder. Ensure the jars are placed 2 inches apart. Add more boiling water to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover, and process the jars for 10 minutes.

Step 8: After processing, carefully remove the jars from the stockpot and place them on a cloth-covered or wooden surface, making sure to leave several inches between each jar. Let the jars rest for 24 hours without moving them.

Step 9: After 24 hours, gently press the center of each lid with your finger to check for a vacuum seal. If the lid does not move up or down, the jar is sealed. Remove the rings and store the jars in a cool, dark area.

Cooks Note: This recipe yields about 9 cups of jam, so depending on the size of your jars, you may need 4 or 5 jars.

Nutrition Facts (per serving):

• Calories: 44
• Total Carbohydrate: 11g (4% of Daily Value)
• Dietary Fiber: 0g (1% of Daily Value)
• Total Sugars: 11g
• Protein: 0g
• Vitamin C: 1mg (1% of Daily Value)
• Calcium: 2mg (0% of Daily Value)
• Potassium: 29mg (1% of Daily Value)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. If you follow a medically restrictive diet, consult your doctor or registered dietitian before preparing this recipe.