I get obsessed with harvesting fruit and canning in the summer. Strawberries now, blueberries next, blackberries and veggies, and then all that luscious tree fruit. Every year we try to can fresh tuna, tomatillo salsa, bread and butter pickles, beets, tomatoes, carrots, blackberry jam, and my very favorite-apricot amaretto jam.
It isn’t really herbal-but it certainly is delicious! I have been making many different variations of this recipe over the years. You can use peaches, plums or cherries and they are all equally delicious. I have also used honey or sugar and liked them equally. I have cut the sweetener in half of what I started with the first year-you could probably cut even more.
Over the years I have expanded the original recipe too-I now use 40 pounds of fruit per batch, but wanted to keep things simple for those who may not be as obsessed as I am about it. Feel free to multiply this recipe as much as you need to! Also, I am not a fan of using pectin in this recipe-it gets too stiff. I often call this a dribble or a sauce, but it will thicken more when you put it in the fridge. Fabulous on pancakes, ice cream, toast, pork, or right out of the jar. Bon Appetit!
Apricot Amaretto Jam
- 1.5 pounds ripe apricots
- 2 TBSP lemon juice
- 1.5 cups honey or sugar
- 4 TBSP amaretto liquer
Place apricots in large pot of simmering water for 30-60 seconds and immediately transfer with a slotted spoon to a bowl of cold water. Peel and pit and cut or tear into quarters.
Combine apricots with sugar and lemon juice and marinate for at least 3 hours. I often let it sit in the fridge overnight. Stir occasionally.
Place apricot mixture in a heavy 3 quart sauce pan, bring to a boil, and continue boiling for 20 minutes, stirring occasionally. Bring jam to 220 degrees on a candy thermometer. Stir in amaretto and cook 1 more minute. Remove from heat.
Ladle hot jam into hot, clean, half pint jars and adjust lids and bands. Process in a boiling water bath for 5 minutes. Cool on a wire rack.
Yields (3) half pint jars