This jam was really well recieved by our friends. The amaretto flavor was subtle enough to let the flavor of the apricots shine through. We served it with some homemade raisin scones and it was amazing!
I have really enjoyed the two jams that I made this year and it has inspired me to make at least two new jams each year. I like combining a fruit with either an alcohol or tea – it just develops an insanely rich flavor and is a really nice change from all the jams and marmalades that you can find in a grocery store. I think that makes it really special and memorable and keeps me searching for new and interesting combinations.
This is a great small yield recipe, making no more than 4 pints so you can keep a pot in your fridge, give a couple away and put one in your pantry – which for me is the perfect amount!
- 4 cups chopped and pitted apricots
- 4 Tbs lemon juice
- 3 cups sugar
- 100 ml of amaretto (we used Disaronno)
In large, stainless steel pot, mix apricots, lemon juice, sugar, and amaretto. Bring the mixture to a boil over medium heat and stir constantly to dissolve the sugar.
Boil the mixture while stirring often, until it thickens (approximately 15-20 minutes). Remove from the heat and test the gel level on a cold plate from the freezer.
Skim off the foam (if any) and ladle the mixture into hot jars, leaving 1/4 inch headspace. Wipe the rim, center the lid on the the jar, and tighten the ring. Process the jars in a boiling water bath for 10 minutes. After 10 minutes, remove the lid from the processing pot and leave the jars in the water 5 more minutes before carefully removing them.