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Apricot Orange Jam

Source of Recipe

From "Artisanal Preserves" by Madelaine Bullwinkel


Recipe Introduction

"The acidic bite of orange juice and its fresh citrus scent accentuate the perfumed sweetness of the apricots. Together they make a sunny, light preserve that is perfect for a brunch buffet, spread on freshly baked Risen Biscuits or Cornmeal Muffins."

List of Ingredients

â—¦ 2 pounds ripe apricots, skins removed, pitted, and thinly sliced (4 cups)
â—¦ 1 (6-ounce) can unsweetened orange juice concentrate
â—¦ ¾ cup water
â—¦ 1 ¼ cups sugar
â—¦ Zest of 1 orange
â—¦ ¼ cup apricot liqueur


Recipe

Dip the apricots in boiling water for 30 seconds. Move them to an iced water bath. When cool enough to handle, slip off their skins, remove pits, and slice apricots. Combine the slices with orange juice concentrate and water in a heavy, nonreactive 5-quart pan. Cover and bring to a boil. Uncover and simmer for 10 minutes, stirring regularly. Apricot slices will cook and soften. As the mixture thickens, bubbles will become small and tightly packed. Portions of it will begin to heave and plop.

Add the sugar in three equal batches, waiting for the liquid to return to a boil before adding more. Continue to stir and simmer on low for 10 minutes. Add orange zest and liqueur, and cook another 2 minutes to thicken jam a bit more. Stir continuously at this point to prevent sticking.

Fill hot, sterilized jars to within ¼ inch of lips. Wipe the rims clean, attach new lids, and screw caps on tightly. Vacuum seal by inverting briefly, or process in a boiling water bath, submerged by 1 inch, for 10 minutes.

Makes 3 cups