The Grant County Gourmet: Apricot season is time for a jam session
Apricots are plentiful in the Basin and make excellent jam to save for less fruitful seasons.
Apricot season is still in full swing here. We have bowls and containers seemingly all over the kitchen. We almost have a tree of our own, but it has produced small walnut-sized specimens this year, and even yet they are not quite ripe. We’ve picked from neighborhood trees in a few towns now, and have used them in all sorts of recipes. We’ve dried a bunch, made up a curd (after being inspired by making curd out of other fruits last week), made up an apricot-infused alcohol, and, of course, eaten a bunch fresh. Now time for jam.
APRICOT JAM
8 cups diced apricots, pureed
1/4 cup lemon juice
6 cups sugar
Sterilize five pint or 10 half-pint canning jars by boiling for 10 minutes in a hot water canner.
Combine all ingredients in a large pot. Bring to boil over medium-high heat, then bring to a rolling boil, for 30 minutes, stirring frequently. Remove from heat and fill jars, leaving 1/4 inch head space.
Wipe rims clean and put the two-piece metal canning lids in place. Process in boiling water canner for 10 minutes at a full boil. If you prefer, you can freeze the jars instead of processing in the canner. Should keep well in the freezer for up to 6 months.
APRICOT GINGER RASPBERRY JAM
4 cups apricots, chopped not peeled
1 1/2 cups raspberries
2 tablespoons ginger, minced
3 cups sugar
2 tablespoons lemon juice
1 box Sure Jell low sugar pectin
Sterilize five half-pint canning jars by boiling for 10 minutes in a hot water canner.
In a large pot combine apricots, raspberries and ginger over medium heat and cook until broken down, stirring occasionally, about 15 minutes. Add sugar and lemon juice and cook until sugar is dissolved. Bring to a boil and stir in pectin, allowing to continue to boil for another minute. Remove from heat immediately and fill jars, leaving 1/4 inch head space. Wipe rims clean and put the 2-piece metal canning lids in place. Process in boiling water canner for 10 minutes at a full boil. If you prefer, you can freeze the jars instead of processing in the canner. Should keep well in the freezer for up to 6 months.