Apricot Jam

Boy do I love apricots! In summer, while apricots are in abundance and at their peak of flavor, it's jam making time at my house. Yes, it's a bit of work, but isn't it worth it to have this wonderful fruit all year long? What's better than waking up in the morning, buttering some whole grain toast and then slathering on a heaping spoonful of this fruit goodness. Nothing I say. Nothing is better. 
The almond pits add a delicate hint of bitter almond  flavor. I roast all the almond kernels in a preheated oven at 350˚ for 10 to 15 minutes . This makes them easier to crack them open and also destroys an enzyme that  generates poisonous prussic acid when the kernels are mixed with water. I crack my kernels with a hammer and roast the remaining pits for another 5 minutes. For this recipe I used about 8 pits and chopped them . ​

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Ingredients

For each batch I used:

5 pounds of apricots, pitted and roughly diced
5 cups of organic coarse sugar (I buy mine at Costco )
Juice of 2 lemons
10 apricot pits, roasted for 15 minutes at 350˚ degrees, cracked open with a hammer and roasted again for 5 minutes,  Adding the chopped  pits is optional.

Canning jars and lids

Stir the diced apricots , chopped almond pits and sugar. Let the mixture stand at least two hours or overnight, stirring often.You want the sugar to be totally dissolved.

Put two small plates in the freezer to help you test the consistency of the jam.

Prepare your jars and lids. I run my jars through the dishwasher and put my screws and lids in a pot of boiling water, where I simmer them for about 10 minutes.

Directions

Bring the apricots and sugar to a boil over high heat, stirring often to prevent the apricot mass from sticking. I use a large, tall pot and a wooden spoon with a long handle, a great tool that keeps distance between your skin and the boiling jam. Skim off the foam, I use a soup ladle with a long handle. Boil the jam until it reaches the consistency you like. Test for consistency by putting some jam on the cold plate. I like my jam more like a thick sauce. The cooking time on these two patches was short, about 20 minutes, the mass had thickened with some pieces of apricot in it. The cooking time can take up to 40 minutes. I added the juice of two lemons at the end.
Ladle the jam into jars, leave some space at the top, wipe the lip of the jar clean and add the lid, screw the ring onto the jar. I turn the hot jars upside down for 20 to 30 minutes.  After that I check to make sure that they are sealed. If they are not, I put them in a water bath for 10 to 15 minutes and boil them until the tops pop. You know your jars are sealed when the lid doesn't move or pop when you press on it. To be totally safe follow the manufacturer's instructions that comes with the jars.

One batch makes about 10 cups. 



Guten Appetit !
Recipe adapted from Alice Waters
recipe©Sunnycovechef