1/1 Photo of Apricot Almond Cinnamon Jam
I just made this up. I wanted something different than the usual apricot jam so I added some almond extract and cinnamon. When you open the jar you can smell the almond but it isn't overpowering. They both are mostly a background taste. It is a softer jam but not syrupy. Great on bread with peanut butter. UPDATE: It did jell up after about a month.
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- 1Pit, do not peel ripe apricots. Finely chop or pulse in food processor.
- 2In a large saucepan stir together prepared fruit and Certo Crystals.
- 3Bring to a boil over high heat.
- 4Add all the sugar, almond extract, cinnamon and butter.
- 5Return to a hard boil for 1 minute.
- 6Remove 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.
- 7Notes: 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.
- 8To sterilize I wash and rinse jars, lids and rings. I put the jars and rings on a cake pan in a 225°F oven before I start. I simmer the lids in water.
- 9Times are a estimate; it took about 1/2 hour from start to finish.
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Nutritional Facts for Apricot Almond Cinnamon Jam
Serving Size: 1 (1891 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 640.6
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Cholesterol 0.3 mg
- Sodium 20.2 mg
- Total Carbohydrate 163.4 g
- Dietary Fiber 3.0 g
- Sugars 153.6 g
- Protein 1.6 g