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Apricot Amaretto Jam_edited.png


4-1/4 cups crushed peeled apricots, (about 2-1/2 pounds)
1/4 cup lemon juice
6-1/4 cups sugar, divided
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon unsalted butter, optional
1/3 cup amaretto


1. 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.

2. 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.

3. 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.


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