Ingredients
Scale
- 3 lb. apricots, pitted and chopped
- 3 – 4 cups sugar (I used 3)
- 1/4 cup apricot or peach brandy
- 2 teaspoons vanilla
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- A pinch of cardamom
Instructions
- Put all ingredients in a medium saucepan and stir to mix. Heat over medium heat, stirring occasionally, until the apricots have cooked down to a thickened jam consistency, about 30 – 45 minutes.
- Carefully pour the hot jam into hot, sterilized jars and use a clean cloth to wipe the rims clean. Put the lids on immediately, tighten the rings fully and (using a towel to handle the hot jars) set the jars upside down until the jars seal. If any of the jars do not seal, use those first! Label the jam and remove the rings before storing.
Notes
If your apricots are not tart when cooked, add a little lemon juice for a tart-sweet flavor.
To sterilize the jars and lids: put them in boiling water for 5 minutes or in the dishwasher on the “hot” setting.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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