Apricot Ginger Rosemary Jam

This is one of my favorite recipes because the Rosemary was very present in the flavor of the jam and not subtle.
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 40

Ingredients
  

  • 6 cups apricots, chopped not peeled
  • 2 T. crystallized ginger, minced
  • 2 T. fresh rosemary, minced
  • 3 cups sugar
  • 1/4 cup bottled lemon juice
  • 3 T. Ball no sugar low sugar pectin or 1 box Sure Jell low sugar pectin

Instructions
 

Cooking:

  • In a stainless steel pot combine apricots and ginger. ¬†Under medium heat combine fruits and cook till have broken down, stirring occasionally, about 10 minutes.¬†
  • Add sugar, rosemary, and lemon juice and continue to cook for 10 minutes more or until sugar is completely dissolved. Bring up the heat and bring recipe to a boil.
  • Add pectin stirring in completely. Bring it back to a boil and do not stir for one minute. This will help activate the pectin. Remove from heat immediately.

Processing:

  • Ladle jam into hot, sterlized half pint canning jars, leaving 1/4" headspace. Remove air bubbles and refill if necessary.
  • Wipe rims with wet paper towel and add hot lids and rings.
  • Process in water bath canner for 10 minutes. You will start timing once the water comes to a full boil.
  • Makes 7 half pints.
Keyword Apricot, Apricot Ginger Rosemary Jam, Ginger