Prep 12 hrs
Cook 40 mins
This is a very yummy apricot jam, and it makes a lovely gift too. It is not difficult to make, but does take a bit of time. Since dried apricots are used instead of fresh ones, it is a good "snowy day" recipe.
- 2 cups dried apricot halves, halved
- 2 1⁄2 cups water
- 1 orange (juice and grated peel)
- 1 1⁄4 cups sugar
- 1⁄2 teaspoon almond extract
- 3 tablespoons brandy or 3 tablespoons cognac
- Combine apricots and water in a bowl, cover, and let stand overnight, or until soft and well plumped (about 12 hours).
- Combine apricots and their soaking water in saucepan with the orange peel and juice and simmer for 5 minutes.
- Add the sugar and bring to boil, while stirring.
- Boil gently, stirring often, until the mixture is thick and shiny and begins to clear the sides of the pan when stirred.
- While mixture thickens, be sure to stir it continually but gently, so that the fruit does not burn or get squashed (about 30 minutes, but may vary).
- DO NOT ALLOW THE MIXTURE TO COOK DOWN TO A PUREE; it should retain good-sized bits of apricot.
- Remove the preserve from heat and stir in almond extract and brandy.
- Ladle into 3 half-pint canning jars, prepared in usual manner and seal with sterilized 2 piece screw-on lids.
- Cool and let mellow several weeks or more before serving.
I love this jam!