Apricot Amaretto Jam

4½ cups crushed pitted peeled apricots

¼ cup freshly squeezed lemon juice

1 package regular powdered fruit pectin

6 1/3 cups granulated sugar, divided

½ teaspoon unsalted butter (optional)

1/3 cup amaretto

Prepare canning jars and lids and bring water in water bath canner to a boil.

In an 8-quart stainless steel stockpot, combine apricots and lemon juice.

In a small bowl, combine pectin and ¼ cup of the sugar. Gradually stir into fruit. Add butter, if using.

Bring fruit mixture to a full rolling boil over medium-high heat, stirring constantly. Gradually stir in the remaining sugar. Return to a full rolling boil, stirring constantly, and boil for 1 minute. Remove pot from heat and skim off any foam. Stir in amaretto. Let jam cool in the pot for 5 minutes, stirring occasionally.

Ladle hot jam into hot jars, leaving ¼ inch head space. Remove any air bubbles. Wipe jar rims and threads with a clean, damp paper towel. Center hot lids on jars and screw on band until fingertip tight.

Place jars in canner, making sure they are covered by at least 1 inch of water. Cover and bring to a gently boil. Process 4 ounce jars and 8 ounce jars for 10 minutes; process 1 pint jars for 15 minutes.

Remove jars from canner and place on a wire rack or cloth towel. Let cool for 24 hours, and then check seals. Wash and dry jars and store in a cool, dry, dark location.

Makes eight 8-ounce jars

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