Apricot Amaretto Jam Recipes

APRICOT AMARETTO JAM

Steps:

• In a Dutch oven, combine apricots and lemon juice. In a small bowl, combine 1/4 cup sugar and pectin; stir into apricot mixture. If desired, add butter. Bring to a full rolling boil over medium-high heat, stirring constantly. Gradually stir in remaining sugar. Return to a full rolling boil, stirring constantly, for 1 minute., Remove from heat; stir in amaretto. Cool jam in Dutch oven for 5 minutes, stirring occasionally. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

APRICOT AMARETTO JAM

Steps:

• Combine the apricots, sugar and lemon juice in a heavy saucepan and cook over medium heat stirring often until the sugar melts.
• Once the sugar has melted, bring the mixture up to a boil and cook uncovered stirring often.
• After 5 minutes the mixture will seem very watery but just continue to cook the mixture at a slow boil.
• As it cooks, skim off any foam that comes to the top.
• After another 15 minutes or so the mixture should thicken up.
• The mixture will continue to thicken as it cools.
• Remove from the heat and stir in your amaretto.
• Sterilize your jars and lids and while still hot fill with the jam leaving about a 1/2 inch headspace.
• Place lids onto the jars and boil in a water bath with jars covered by 3 inches of water for 10 minutes.
• Turn off the heat and let sit an additional 5 minutes before removing from the water bath.
• Place the jars on counter and let sit untouched for 6 hours before storing.
• Refrigerate after opening.

APRICOT AMARETTO JAM

Steps:

• Place apricots and water in medium bowl, cover and let stand overnight.
• Combine apricot mxture and rind in large saucepan; bring to a boil.
• Reduce heat and simmer uncovered about 10 minutes or until apricots are soft.
• Add juices and sugar; stir over heat without boiling until sugar dissolves. Boil, uncovered, stirring accasionally about 30 minutes or until jam jells when tested. Stir in almonds and liqueur.
• Pour hot jam into hot sterilised jars, seal while hot.