Jams are a fantastic way to preserve the season's flavor. Here, honey takes the place of refined sugar, blending its own sweetness and flavor with the fruit. Like sugar, honey acts as a preservative, however, honey is sweeter, so less is used. Be sure to store jams, spreads and jellies in a cool dark place, as their color will fade if they are in too much light and heat.
7 cups apricots
1 cup honey (choose a light colored honey for a lighter flavor, darker for a richer flavor)
3 T Lemon Juice
1/2-1 tsp spices: cinnamon, nutmeg, ginger (optional)
Sterilize jars and rings. I do this by dipping them in boiling water.
Place lids into a small pan of hot water.
Wash apricots (no need to remove the peel), half and remove the pit. Use a knife to quarter or slice up the apricots. Just a note: fruits that are crushed or mill or blender will turn dark quicker than those sliced with a knife.
In a large stock pot, add apricots, honey, lemon juice and spices.
Cook over medium heat until thickened. The pectin in the fruit is what thickens the jam it may take about 30-40 minutes for the pectin start setting.
Remove from heat.
At this point you can add more honey (if necessary). You can also add spices like cinnamon and nutmeg.
Ladle jam into hot jars, remove air bubbles in jam by gently tamping down the jars or using a spoon to gently stir them out. Leave 1/4 head room on each jar.
Wipe down the tops wipe around the tops with a clean damp cloth.
Place lid and ring on jar tightly.
Process in a boiling water-bath canner for 10 minutes.
Makes approximately 4 pints of jam.
Healing benefits: apricots are high in iron, potassium and carotenes. Great for anemia and blood deficiencies.
Energetics: sweet and sour in flavor, apricots enter the Lungs and Spleen. They help to regulate blood sugar and build blood. Honey nourishes and moistens the lungs. The jam's energetics will shift with the spices added
Primary season: summer
Copyright Â© 2012. All Rights Reserved Written by April Crowell.
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