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Apricot-Rosemary Jam

Source of Recipe


The Seattle Times






List of Ingredients



• 1-1/2 lbs. apricots
  
• 3 cups sugar
  
• 3 Tbsp lemon juice
  
• 5 branches fresh rosemary (about 4 inches long), plus 1 Tbsp minced rosemary leaves
  






Instructions



1. Bring a large pan of water to a boil, add the apricots and time 30 seconds to loosen the skins. Drain and rinse with cold water. Peel and chop coarsely.
   
   
2. Combine the apricots with the sugar, lemon juice and rosemary branches. Let marinate 1 hour.
   
   
3. Place the apricot mixture in a large saucepan set over medium heat. Stir to dissolve the sugar. Bring to a boil and boil constantly until the jelling point (220 degrees) is reached, about 15 to 20 minutes. Stir often to prevent sticking. (The jam can also be tested by putting a little on a cold plate; the jam should firm up within a few minutes.)
   
   
4. Remove the jam from the heat and skim the foam from the top. Remove the rosemary branches and stir in the chopped rosemary. Ladle the jam into clean jars and cool. Adjust the lids and refrigerate or freeze for longer storage.
   
   Makes 3 half-pint jars.