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Apricot Honey Jam




Source of Recipe


Rebecca Franklin


Recipe Introduction


Prep Time: 10 hours, 30 minutes
Cook Time: 30 minutes
Total Time: 10 hours, 60 minutes



List of Ingredients




4 lbs fresh apricots
3 tablespoons lemon juice
3 cups granulated sugar
1 1/3 cups honey
1 cinnamon stick (optional)
6 half-pint jars and lids


Recipe



Scrub the apricots and blanch them for 90 seconds in boiling water. Immediately plunge them into an ice water bath to stop the cooking process. Gently peel off the skins and discard them. Score the apricots around the middle and twist them; remove the stones and discard them.

Mash the apricots with the lemon juice and add them to a large bowl with the granulated sugar. Refrigerate the apricot mixture for 10 to 12 hours, or overnight, to draw out the juices.

Sterilize the jars and lids; set them aside. Add the apricot mixture, its juices, 1 1/3 cups honey, and the cinnamon stick, if using, to a large saucepan. Bring the mixture to a boil over medium-high heat. Continue cooking the jam at a gentle boil, stirring frequently, for 25-30 minutes, until the jam coats the back of a spoon.

Remove the cinnamon stick from the apricot jam and discard. Pour the jam into the jars and process according to your water bath canner instructions to seal.

This apricot honey jam recipe makes 6 half-pint jars.