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Apricot Amaretto Jam

Source of Recipe


Taste of Home



List of Ingredients



• 4 ¼ cups crushed peeled apricots (about 2 to 2 ½ pounds)
  
• ¼ cup lemon juice
  
• 6 ¼ cups sugar, divided
  
• 1 package (1 ¾ ounces) powdered fruit pectin
  
• ½ teaspoon unsalted butter, optional
  
• â…“ cup amaretto
  






Instructions



1. In a Dutch oven, combine apricots and lemon juice. In a small bowl, combine ¼ cup sugar and pectin; stir into apricot mixture. If desired, add butter. Bring to a full rolling boil over medium-high heat, stirring constantly. Gradually stir in remaining sugar. Return to a full rolling boil, stirring constantly, for 1 minute.
   
   
2. Remove from heat; stir in amaretto. Cool jam in Dutch oven for 5 minutes, stirring occasionally. Ladle hot mixture into eight hot sterilized half-pint jars, leaving ¼ inch headspace. Wipe rims. Center lids on jars; screw on bands until fingertip-tight.
   
   
3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
   
   Makes 8 half-pints