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Sauces and Condiments, Vegetarian

Apricot and honey jam

Edon Waycott's strawberry jam tastes like strawberries, only more so. Strawberries squared. Strawberries to the nth degree. It could be that this is the way jam used to taste before we stopped making our own and started buying the processed ... Read more

Active work time: 30 minutes | Total preparation time: 1 1/2 hours plus 3 hours standing | Makes 9 (8-ounce) jars
  • 6 pounds apricots (about 50)
  • 2 cups sugar
  • 1/2 cup mild honey, such as orange blossom or clover, or equal amount of sugar
  • 3 tablespoons lemon juice

Step 1Wash the apricots. Cut them in half through the natural indentation and remove the pits. Slice each half into 2 lengthwise strips. There should be approximately 4 quarts.

Step 2In a large nonaluminum bowl, gently combine the apricot slices, sugar, honey and lemon juice. Allow the mixture to stand at room temperature for 3 to 4 hours, stirring several times to keep the fruit coated and to help the juices dissolve the sugar.

Step 3Place the fruit mixture in a 6-to 8-quart shallow pan and bring to a boil over high heat. With a metal spoon or fine mesh skimmer, skim off any foam that collects on the surface and reduce the heat to medium. Continue cooking and skimming, stirring occasionally, until the mixture is thick with a few chunks left, 50 to 60 minutes, and the whole mass appears slightly glazed.

Note: Soft, ripe apricots make jam with the most flavor, and they cook down and thicken faster. Taste the mixture before, during and after cooking to sweeten to your own liking. This jam will darken in the jar over time. This recipe is from Edon Waycott.
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