Apricot Lavender Jam Recipes
APRICOT JAM
I love to save money, especially with my big family. So making my own jams and jellies is a favorite hobby of mine to share with my kids. This jam is not only fun to make, but it is also very delicious. There's nothing like your own fresh jam on toasted Italian bread.
Provided by Megan
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h
Yield 50
Number Of Ingredients 4
Steps:
- Mix apricots and lemon juice in a large pot; add sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam if necessary.
- Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing in dishwasher or boiling water bath. Leave lids in simmering water until ready to seal jars.
- Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 105.1 calories, Carbohydrate 26.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 0.3 mg, Sugar 26.3 g
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- Place the stones on a chopping board and with the flat side of a heavy knife really press down on them to break open the shells. Inside you will find the kernel of the fruit which holds great flavour. Tie up these kernals in a little piece of muslin so they don’t get to roam free within the jam and cause a dental hazard at a later date and then toss the little muslin packet into your jam pan with the rest of the ingredients when you start your cooking process.
- I like to let my apricots soak up the sugar and lavender before I cook them, this is very much the French way of preserving and it allows the sugar to draw out all the juice and flavour from the fruit. If you have time let the fruit, lavender and sugar sit in a bowl or pan overnight just covered with a clean tea towel. Make sure you have just used the tiny buds of the lavender and not the whole stalks. Do not be tempted to add more and more lavender as this delicate little flower packs a bit of a punch in the flavour department and a little goes a long way. Overdo it and you could end up with something too heavily fragranced and flavoured that smells more suitable for the bathroom than the kitchen table!
- Next day add the lemon zest and juice and slowly heat your fruit mixture along with the little muslin bag of kernals.
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