Boozy Apricot Jam Recipe

Ingredients

• 3.5 pounds firm-ripe apricots, halved and pitted
• 1 (1.75 ounce) package fruit pectin (such as Sure-Jell Premium Fruit Pectin®)
• 7 cups white sugar
• 0.33 cup apricot brandy

Instructions

1. Check 9 half-pint jars for damage; discard any defective ones. Keep jars in simmering water until ready. Wash new lids and rings in soapy water.
2. Chop apricots finely; put 5 cups into a large saucepan over medium heat. Mix in pectin, bring to a boil. Add sugar, stir well. Return to a rolling boil over high heat; boil for exactly 1 minute, stirring constantly. Skim off foam.
3. Remove from heat, stir in apricot brandy until fully mixed.
4. Fill hot, sterilized jars with apricot jam, leaving ¼ inch at the top. Use a clean knife or spatula to remove air bubbles. Clean rims. Secure lids and rings tightly.
5. Put a rack in a large pot and fill halfway with water. Boil, then carefully lower jars 2 inches apart into the boiling water. Add more water to cover jars by 1 inch. Boil, cover, and process for 10 minutes.
6. Take jars from pot and put on a cloth or wood surface, spaced apart. Let sit for 24 hours without moving. Check lid seal by pressing gently. Remove rings and store in a cool, dark place.

Nutrition

• Calories: 44 kcal
• Fiber Content: 0 g
• Sugar Content: 11 g
• Sodium Content: 0 mg
• Protein Content: 0 g
• Carbohydrate Content: 11 g
• Unsaturated Fat Content: 0 g