Fig Jam
Martha Rose Shulman
515 ratings with an average rating of 4 out of 5 stars
515
30 minutes, plus several hours of chilling
Apricot Jam On A Whim
- Total Time
- 15 minutes plus 1 hour's maceration and overnight chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 3 cups
- 1½cups sugar
- 1½teaspoons powdered pectin
- 2pounds ripe, firm, unblemished apricots, washed
- Juice of 1 lemon
- 1tablespoon kirsch (optional)
Preparation
- Step 1
Pour sugar into a large Dutch oven or heavy saucepan, add pectin and blend together with your fingers. Cut each apricot in half lengthwise and remove pit. Cut each half into four pieces, drop into sugar and mash lightly with a fork. Add lemon juice and stir with a rubber spatula to combine. Let sugared fruit stand at room temperature, covered, for one hour. Stir occasionally.
- Step 2
Place Dutch oven over medium-high heat. Cook fruit, stirring frequently to prevent scorching. Bring to a full boil and cook, stirring constantly, until apricots are tender, virtually translucent and juices have thickened, 5 or 6 minutes. Skim foam as it rises. Remove jam from heat and stir in kirsch. Cool jam to room temperature then spoon into containers and refrigerate.
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D.
I recommend using less lemon to start. Made with Blenheims, without Kirsch, Very tasty.
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