Ingredients
-
5 cups apricots, chopped
1 (57 g) box Certo, pectin crystals
5 cups sugar
2 teaspoons almond extract
1/8 teaspoon cinnamon
1/4 teaspoon butter or 1/4 teaspoon margarine
Preparation
-
Pit, do not peel ripe apricots. Finely chop or pulse in food processor.
In a large saucepan stir together prepared fruit and Certo Crystals.
Bring to a boil over high heat.
Add all the sugar, almond extract, cinnamon and butter.
Return to a hard boil for 1 minute.
Remove from heat. Stir and skim any foam to prevent floating fruit. Pour into warm sterilized jars to 1/4 inch from rim. Cover with lids and screw rings on tightly.
Notes: I process my jam in a boiling water bath, for 5 minutes, to ensure the seals. One year I didn't and had to throw out a lot of jam because the seals failed.
To sterilize I wash and rinse jars, lids and rings. I put the jars and rings on a cake pan in a 225\u00b0F oven before I start. I simmer the lids in water.
Times are a estimate; it took about 1/2 hour from start to finish.
Leave a comment