Here is a great way to preserve an abundance of apricots or any fruit for that matter.  Jams and Jelly's are really easy and shouldn't be something intimidating for the first timers.  What you need for preserving is glass jars and lids.  The first thing to do is sanitizing them.  I'm not going to go through all the steps of making the jam because there are a lot of official sites that have all the information you could ever want on preserving at home.  There is a great website 

National Center for Home Food Preservation

 that can tell you anything you want to know about canning.

9 cups of apricots peeled and diced

11 cups of sugar

1 lemon juiced

2 packages of pectin liquid or powder

1 vanilla bean cut in half and scraped

1/2 cup of Amaretto

Place fruit, sugar, lemon juice, vanilla bean, and amaretto into a large soup pot.  Bring to a boil and then turn down to a simmer.  Stir in the pectin with a hand blender to puree everything smooth; let it cook for another 3 minutes.  Turn off the heat and fill your sterilized jars.  Follow the steps from the National Center for home food preservation or simply fill jars and seal with lids.  Place jars in a water bath, completely covered with water and simmer for 5 minutes.  Place jars out onto a flat surface to allow the jars to set.  Don't move them for 12 hours.  You should hear the lids pop and then you know you have a proper seal.  Makes roughly 12 small jars of jam.  I used this jam for my jelly roll recipe.

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