Apricot and Honey Jam
List of Ingredients
6 pounds apricots (about 50)
2 cups sugar
1/2 cup mild honey, such as orange blossom or clover, or equal amount of
sugar
3 tablespoons lemon juice
Active Work Time: 30 minutes * Total Preparation Time: 1 1/2 hours plus 3
hours standing
Recipe
Soft, ripe apricots make jam with the most flavor, and they cook down and
thicken faster. Taste the mixture before, during and after cooking to
sweeten to your own liking. This jam will darken in the jar over time. This
recipe is from Edon Waycott.
Wash the apricots. Cut them in half through the natural indentation and
remove the pits. Slice each half into 2 lengthwise strips. There should be
approximately 4 quarts.
In a large nonaluminum bowl, gently combine the apricot slices, sugar, honey
and lemon juice. Allow the mixture to stand at room temperature for 3 to 4
hours, stirring several times to keep the fruit coated and to help the
juices dissolve the sugar.
Place the fruit mixture in a 6-to 8-quart shallow pan and bring to a boil
over high heat. With a metal spoon or fine mesh skimmer, skim off any foam
that collects on the surface and reduce the heat to medium. Continue cooking
and skimming, stirring occasionally, until the mixture is thick with a few
chunks left, 50 to 60 minutes, and the whole mass appears slightly glazed.
See tips for doneness and canning instructions.
9 (8-ounce) jars. Each tablespoon: 23 calories; 0 sodium; 0 cholesterol; 0
fat; 0 saturated fat; 6 grams carbohydrates; 0 protein; 0.43 gram fiber.
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