Last year the local aproicot crop was pretty well destroyed by a late frost killing off the blossoms. This year things were different and I was determined to make some jam when I spied ripe apricots in the market.
First I made some of the raspberry apricot jam which is my mother's favourite! There may be ajar in her future. :-)
I had plenty of apricots left over so I searched online for another jam to make. I found this recipe for Gingery Apricot Honey Jam and decided to give it a shot. I am glad that I did - the resulting jam is less sweet than others I have made and has a hint of spiciness from the ginger.
Gingery Apricot Honey Jam
10 cups of Apricots, pitted and diced small
2 cups of sugar
2 cups of honey
2 packages of no-sugar needed pectin
3 tbsp grated ginger
1 thin slice of ginger for each jar
Add apricots, ginger, sugar and honey to a pot. Boil until you can crush the apricots down into a jam-like consistency and the sugar is dissolved.
Add no-sugar needed pectin, bring back to a boil and let it hard-boil for one minute.
Take off the heat and ladle into jars. Before putting a lid on the jar, put one thin slice of ginger atop your jam.
Process in a boiling water bath 10 minutes.
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