Apricot Lavender Jam Recipes

APRICOT LAVENDER JAM

Apricot Lavender Jam image

My trick to infuse the lavender aroma into the jam is to process a portion of the sugar with the lavender.

Provided by nch

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 8h35m

Yield 128

Number Of Ingredients 5

Ingredients

4 ½ cups white sugar, divided
1 tablespoon dried lavender blossoms
3 ½ pounds fresh apricots, pitted and sliced
2 tablespoons lemon juice
1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)

Steps:

Combine 1/2 cup sugar and lavender blossoms in the bowl of a food processor; pulse until the lavender blossoms are finely chopped and the sugar is fragrant.
Measure apricots; you should have 5 cups prepared fruit. Chop finely and place into a plastic or glass bowl with a tight-fitting lid. Add lavender sugar and lemon; mix well. Cover and refrigerate overnight.
Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
Mix 1/4 cup of the remaining sugar and pectin together in a bowl; add to apricots. Transfer fruit mixture to a large saucepan and mix well. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Add the remaining sugar and stir well, scraping over the bottom of the pan, to fully dissolve the sugar. Cook for 1 minute, stirring constantly.
Ladle apricot jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 33.2 calories, Carbohydrate 8.4 g, Fiber 0.2 g, Protein 0.2 g, Sodium 0.1 mg, Sugar 8.2 g

APRICOT JAM

Apricot Jam image

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

Ingredients

8 cups fresh apricots - peeled, pitted, and crushed
¼ cup lemon juice
6 cups white sugar
5 (1 pint) canning jars with lids and rings

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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