Apricot Rosemary Jam
This jam uses only fresh apricots, sugar, and fresh rosemary. you do not need a special canner for this recipe.
Steps
In a large bowl , combine apricots , rosemary and sugar.
Mix well and let sit about 30 minutes until juices form at the bottom of the bowl.
Transfer the mixture , with juices , to a large pot and heat over medium high.
Once mixture begins to boil , reduce heat to medium and cook , while stirring often , until apricots are soft and begin to lose their shape , about 30 minutes , or more.
Add a little water if mixture starts sticking.
Press apricots through a ricer or fine mesh strainer and return to pot.
Discard solids.
Taste for sweetness and add sugar if needed.
Cook jam a few minutes more to dissolve any added sugar.
While still hot , ladle jam into hot , sterilized canning jars , leaving about 1 / 4 inch head space at the top.
Remove air bubbles by running a nonmetallic utensil or skewer between the jar and the jam.
Top with new , clean lids , close tightly , and let come to room temperature.
Check seal by pressing down in center of lid , it should not spring up.
Proce.
Ingredients
apricots, rosemary, sugar, water