Apricot Almond Cinnamon Jam

Recipe by tasb395
READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
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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.
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