An apricot amaretto jam may not seem like something you want to prepare, but you should give it a go at least once, and you will be surprised. If you are anything like me, you like to buy food in bulk, so finding ways to save your fruit can be essential. This apricot jam is more than just sweet, it is also savory and a bit spicy, making things more interesting.
How Does An Apricot Amaretto Jam Sound? Try It Today!
For this recipe, you will need apricots, lemon juice, sugar, fruit pectin, butter, and amaretto. You can substitute some of these ingredients with others, like peaches, lime juice, apple cider vinegar, plums, brown sugar, margarine, and brandy.
I suggest that you peel and crush your apricots first before you start anything else. Place your apricots with the lemon juice on the stove, and separately combine pectin and sugar. Pour this mixture over the apricots and add the butter too.
Allow your apricot mixture to boil until the sugar dissolves or it thickens to your desired texture. Be sure to mix often too, so that the jam will not burn.
After the jam is ready, stir in the amaretto, and allow enough time for the liquid to be absorbed.
In the meantime, sterilize your glass jars, and set them up in your canner. Ladle in the jam and leave some space at the top. Do not skip the processing time even if you want to. Let your jars boil for about 10 minutes, but it may take more or less time depending on where you live.
I like to leave my jars to cool down for 24 hours. After this time, I store my apricot amaretto jam in the fridge. Once you open it, consume it within a few days to be safe.
Apricot Amaretto JamCuisine: Vegan, Vegetarian, Gluten-free
6 1/4 cups (800 g) sugar, divided
4 1/4 cups (544 g) peeled, crushed apricots
1/4 cup (60 ml) lemon juice
1/3 cup (80 ml) amaretto
1/2 tsp unsalted butter
1 pack powdered fruit pectin
- Using a Dutch oven, mix the apricots with the lemon juice.
- In a small mixing bowl, combine 1/4 cup (32 g) sugar and pectin.
- Pour pectin mixture into the apricot mixture.
- Add butter.
- Bring to boil over medium-high heat. Stir frequently.
- Add in the remaining sugar and boil for another 1 to 2 minutes, stirring frequently.
- Remove Dutch oven from heat and mix in the amaretto.
- Let the jam sit for 5 minutes. Stir occasionally.
- Divide the hot jam between 8 hot half-pint (200 g) jars. Make sure to leave a 1/4 inch (6 mm) headspace.
- Wipe jar rims.
- Place lid and adjust to fingertip-tightness.
- Process jars in water bath canner for 10 minutes.
- Turn heat off and let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hours. Do not place them on a cold surface, or where there’s a cool draft, as jars may crack.
- Test the seal on lids after 24hrs. Press down the center of lid; it shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be placed in the fridge and consumed first.
Looking to try another delectable jam and jelly recipe? Check out this delightful Rich Quince Jelly!