Cherry-Apricot Jam
This is a freezer jam. Store 3 weeks in the refrigerator or 1 year in freezer.
Ingredients
- 1 pound fresh apricots, halved and pitted
- 1/2 pound dark sweet cherries, pitted
- 4 cups sugar
- 2 tablespoons lemon juice
- 1/4 teaspoon almond extract
- 3/4 cup water
- 1 package pectin, 1/6 oz. powdered
Wash apricot halves and cherries; drain thoroughly in a
colander. Finely chop the fruit. You should have a total of 2 1/2
cups of fruit. In a medium mixing bowl stir together the chopped
fruit, sugar, lemon juice and almond extract. Cover loosely and
let stand for 15 minutes. In a small sucepan stir together the
water and pectin. Heat and stir over high heat until it reaches a
full rolling boil. Boil, uncovered for 1 minute. Immediately pour
hot pectin over fruit and stir constantly for 3 minutes. Ladle
into hot clean half-pint jars leaving 1/2 inch headroom. Seal and
let stand for 24 hours until set.
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