Midnight Apricot Jam

A canning recipe of my own making. A batch yields about 8 half-pints.

midnightjam

2# apricots, pitted and roughly chopped

2# red plums, pitted and roughly chopped

4 1/2 c sugar

1 oz dry pectin

1/3 c kirsch or other cherry brandy (optional)

combine all ingredients, cook until jam is set, using the frozen plate method. With this small amount of pectin, it takes at least 30 minutes to get the jam to set. Pack into half-pint jars, leaving 1/4″ headspace, seal and process 10 minutes in boiling water bath.

Advertisements
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s