Apricot Almond Cinnamon Jam

By tasb on August 01, 2005

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    1. 5 cups apricots, chopped
    2. 1 (0.13 lb) boxes Certo, pectin crystals
    3. 5 cups sugar
    4. 2 teaspoons almond extract
    5. 1/8 teaspoon cinnamon
    6. 1/4 teaspoon butter or 1/4 teaspoon margarine


  1. Pit, do not peel ripe apricots. Finely chop or pulse in food processor.
  2. In a large saucepan stir together prepared fruit and Certo Crystals.
  3. Bring to a boil over high heat.
  4. Add all the sugar, almond extract, cinnamon and butter.
  5. Return to a hard boil for 1 minute.
  6. 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.
  7. 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.
  8. To 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.
  9. Times are a estimate; it took about 1/2 hour from start to finish.