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.
- 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
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.
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.