Sweet, tart Apricot Jam is a summer staple. Can it, and you can enjoy it year round!
As summer winds down and a slight chill creeps into the air to mark the beginning of autumn, you can usually find me hovering over the stove in the kitchen, working to preserve the last of summer's bounty.
Throughout August my focus is usually on preserving pickles, blackberries, and sometimes even early apples - but stone fruits such as peaches, plums, and apricots are abundant as well. This simple apricot jam is one of my favorites, because I love to use it as a glaze for fruit tarts and other desserts throughout the winter and the holiday season.
It is equally delicious on its own simply spread on toast or a biscuit - or, to jazz it up a bit, add about a third a cup of Amaretto to the pot with the apricots and lemon juice.
In fact, if you love the idea of boozy jam, please don't miss my Cherries Jubilee jam made with Kirsch brandy!
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Stuck in a rut or looking for fun new recipes to try?
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