Apricot Jam Recipe

Because apricots are so mild, most apricot jam recipes jazz up the flavor a bit by incorporating additional fruit, spices and even hot peppers for a more tantalizing taste. Apricot jams are excellent when peaches are added, like this apricot jam recipe.

To ensure a superior jam, make sure apricots and peaches are ripe and free of insects and bruises. Cut the apricots and peaches in half, removing the stones or pits as you work. Prepare jars and lids by washing them in warm water to remove any debris, and then sterilizing the jars and lids in the dishwasher. This recipe will require approximately ten half-pint or five pint jars.

Because fruit is naturally high in acid, jams and jellies usually don't pose a problem with sealing. If a jar does not seal, it should be stored in the refrigerator and used immediately. Despite fruit's high acid content and the addition of lemon juice, all jam and jelly must hold a tight seal in order to prevent dangerous bacteria from forming.

Apricot and Peach Jam Recipe

Ingredients You Will Need:
5 cups diced apricots
1 cup peeled and diced peaches
¼ cup lemon juice
6 cups granulated sugar

Place the fruit into a food processor on chop for several seconds. The soft apricot skins will virtually disappear. Peaches, however, have a fuzzier, thicker skin and should be peeled prior to being chopped.

Using a large, non-aluminum kettle, combine all ingredients at once and bring the mixture to a boil. Continue boiling for about 30 minutes, stirring constantly to keep the mixture from sticking and scorching.

Using a canning funnel, fill the hot jars with jam. Wipe the rims and adjust the lids and rings. Place the jars into a hot water bath and bring the water to a full rolling boil. Boil for ten minutes.

Hot Red Pepper Jam Recipe

Ingredients You Will Need:
1 cup apricots
½ cup apricot juice
½ cup sugar
½ tablespoon crushed red pepper
½ teaspoon cinnamon

Crush the apricots and add the juice. Pour the apricots and juice into a saucepan. Add sugar, crushed red pepper and cinnamon, and bring the mixture to a boil, stirring constantly for ten minutes. Simmer for an additional ten minutes. Remove from heat and ladle into jars. Store in the refrigerator or freeze.

This recipe will yield two four-ounce jars of jam. This recipe can be doubled.

The end result is a sweet jam with a hint of heat that is perfect for cold winter mornings. This mild hot pepper jam is excellent on toast, muffins and pancakes, and works well as a garnish for pork chops.

Tips and Tricks
Because this hot pepper sauce is not sealed, you can add a variety of flavors and spices without worrying about acid content.

For a hotter version, use a full tablespoon of crushed red pepper. You could also melt a few Red Hots into the sauce as you're cooking it down.

For a more robust fruit flavor, use half peaches and half apricots.

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