Printable Area

Apricot Almond Cinnamon Jam

By tasb on August 01, 2005

Photo by tasb

3 Reviews

Prep Time: 15 mins
Total Time: 40 mins
Yield: 7 half pints

Photo by tasb

About This Recipe

"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."

Ingredients

5 cups apricots, chopped
1 (57 g) boxes Certo, pectin crystals
5 cups sugar
2 teaspoons almond extract
1/8 teaspoon cinnamon
1/4 teaspoon butter or 1/4 teaspoon margarine

Directions

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

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (1891 g)

Servings Per Recipe: 1

Amount Per Serving: %
Calories 640.6
Calories from Fat 5: 70%

Amount Per Serving: %
Total Fat 0.6g: 0%
Saturated Fat 0.1g: 0%
Cholesterol 0.3mg: 0%
Sugars 153.6 g
Sodium 20.2mg: 0%
Total Carbohydrate 163.4g: 54%
Dietary Fiber 3.0g: 12%
Sugars 153.6 g: 614%
Protein 1.6g: 3%

Reviews

"This was absolutely wonderful and easy to make. DIVINE!"

By 921351 on August 24, 2008 | 695619
"We have made this jam twice and it has turned out perfect both times. (last time was 28 pints) We use less sugar then the recipe calls for, but our apricots were very ripe and sweet. excellent tasting jam that reminds me of Christmas. The kids love it."

By Chef #745399 on July 09, 2008 | 668877
"I've made this twice now. I have used your suggestions for extract and cinnamon but the pectin box for the amount of fruit and sugar. Here (in the US) our box is 49g so it was enough of a difference not to want to risk it not setting right. This time I used the "pink box" which for less sugar. It called for 6 cups fruit and 4.5 cups sugar. It was still plenty sweet. The regular box calls for 5 cups fruit to SEVEN cups of sugar! From tasting the bowl afterwards, I'm tempted to up the amount of cinnamon and maybe even the extract to get a more pronounced flavor."

By Chef Tweaker on July 01, 2011 | 1231837