Apricot jam is a great way to use up any apricots with bumps, bruises or bird pecks. Our gardening zone is right on the edge of where it’s “safe” to grow apricots, so our crop often gets nipped by a late frost. When we get a harvest, I don’t want any of them to go to waste!
I sweetened this jam with local honey that I buy in bulk, but you could also use granulated cane sugar. (See note below.) I used Pomona’s Pectin for thickening, but you could substitute another low sugar pectin and adjust the recipe accordingly. I found out the first time I made this jam that our apricots have a plethora of small, wiry hairs around the pit that become more pronounced in jam, so now I use the food strainer to process our apricots into a puree instead of chopping and mashing them. This may be an issue only with northern hardy varieties – I’m not sure. Use your judgment to decide how you’d like the texture of your jam. [Read more…]Translate the Site