Wednesday, June 21, 2017

Apricot-Cherry Jam

This new jam came from the same day as the mixed berry.  I did a batch of apricot orange jam and had two large apricots left over.  I combined them with about an equal weight of cherries for this jam, then made a small batch of Cherry Vanilla jam with the rest.  It was a long day of canning, which I'm calling Jam-a-Palooza.  This time, I really am done making jams for the year.  When you can't fit them all on the same shelf, it's time to call it quits.

*1 C apricots: peeled, seeded, chopped
1-1/2 C cherries: pitted and halved
1/4 C lemon juice
1-1/2 C sugar
*1 tsp powdered pectin

1.  Refresher on peeling apricots:  Boil water.  Drop in whole apricots.  Wait for skin to bubble, about 1 minute.  Remove to an ice bath.  Rub off skin.
2.  Place all ingredients in a medium skillet at least 2" deep.  Bring to a boil over medium-high heat.  Skim off foam and continue to boil, stirring often, until jam thickens and sheets when spilled off a spoon, about 20 minutes.  At some point, you won't be able to see the apricots anymore.  Cherry tends to take over the color scheme.

3.  For canning, process in a water bath for 12 minutes.  For refrigerator storage, wait for it to cool to room temperature before putting a lid on the container.

Makes 1 pint

Difficulty rating  :)

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