I've never been a big apricot fan until I made this apricot jam with some leftover apricots my friend passed along to me with this recipe. It is so good it's almost like having dessert when spread over a hot buttered piece of toast. It's just a little spicy and yummy sweet!
Spicy Apricot Jam
5 c. Finely Chopped Pitted Fresh Apricots
4 Tbs. Fresh Lemon Juice
1 Package Powdered Fruit Pectin
7 c. Sugar
1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Cloves
In a large pot combine apricots, lemon juice, cinnamon and cloves. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to full rolling boil, stirring constantly. Boil hard, stirring constantly for 1 minute. Remove from heat and skim off foam (if you add 1 Tbs. butter it helps reduce the foam significantly).
Pour into 8 oz. jars, leaving 1/4 inch headspace. Wipe rim of jars and place on lids and seal with bands. Place jars in canner and cover with water. Bring to a boil and process for 10 minutes. Turn off the burner and wait 5 minutes before removing the jars.
Makes about 8 - 8oz jars of jam.
For more detailed instructions on canning jam go to https://www.nytimes.com/2012/09/19/dining/canning-jam-from-preparing-the-jars-to-testing-the-seal.html