Winter Apricot Jam

Submitted by Diana Adcock

"I like making this when I get that canning itch in the middle of a Calgary winter! Very, very nice on toasted english muffins or as a topping for home baked muffins."

 

• Ready In: 48hrs 15mins
• Ingredients: 6
• Yields: 7 eight ounce jars

ingredients

• 4 cups dried apricots
• 4 cups boiling water
• 7 cups white sugar
• 3 teaspoons lemon juice
• 1⁄4 cup packed slivered almonds
• 1 (6 ounce) bottle pectin

directions

1. Wash, drain and chop apricots and place in a large bowl.
2. Pour 4 cups of boiling water over apricots and let stand 48 hours.
3. Pour into a large stainless or enamel pot.
4. Simmer 30 minutes or until misture measures 4 cups; add sugar, almonds and lemon juice.
5. Bring to a full, rolling boil and boil rapidly for 1 minute.
6. Remove from heat, add pectin and stir well.
7. Skim top if needed and ladle into hot sterilized jars leaving 1/2 inch head space, seal.
8. Process 5 minutes in a boiling water bath.
9. This jam is slow in setting so give it a week and don't panic.