Sherry Rosemary Apricot Jam
- Level: Easy
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 422
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 107
- Dietary Fiber
- 5
- Sugar
- 97
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 18
- Total: 2 hr 25 min (includes cooling time)
- Active: 30 min
Ingredients
24 ounces dried apricots (about 4 cups; see Cook's Note)
3 cups boiling water
3/4 cup dry sherry or white wine
4 sprigs fresh rosemary plus 1 teaspoon chopped fresh rosemary
1 teaspoon lemon zest plus 1/4 cup lemon juice
1.75 ounces powdered fruit pectin
4 cups granulated sugar
Directions
Special equipment:
2 pint jars- Wash 2 pint jars (or a few half-pint jars) so that they are ready to go when your preserves are ready to be canned.
- Add the apricots to the boiling water in a bowl along with 1/2 cup sherry and the rosemary sprigs. Let soak until the apricots are rehydrated, about 30 minutes. Strain the apricots, reserving 1/2 cup of the liquid. Add the apricots, reserved liquid and lemon zest to a large non-reactive pan. Stir in the pectin.
- Bring the mixture to a boil and add the sugar, lemon juice, chopped rosemary and remaining 1/4 cup sherry. Boil until the sugar is dissolved and the jam is thick (you can check by spooning the jam onto the back of a wooden spoon; if you can run your finger through it without it spreading, it is good!) for 20 to 30 minutes.
- Transfer the cooked jam to the jars. Let the jam cool to room temperature. Serve right away, or keep in the refrigerator for up to 2 weeks.
Cook’s Note
If you want a less chunky jam, chop the apricots ahead of time, or add the jam to a food processor.