Boozy Apricot Jam

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The apricots for this jam should be fully ripe and juicy. For booze, you can either use apricot liqueur or apricot brandy, which will make the jam a tad less sweet than with liqueur. It is important to add the alcohol at the very end, otherwise it will evaporate during cooking.

1
Prep Time:
30 mins
Cook Time:
5 mins
Additional Time:
8 hrs
Total Time:
8 hrs 35 mins
Servings:
144
Yield:
9 half-pint jars

Ingredients

  • 3 ½ pounds firm-ripe apricots, halved and pitted

  • 1 (1.75 ounce) package fruit pectin (such as Sure-Jell Premium Fruit Pectin®)

  • 7 cups white sugar

  • cup apricot brandy

Directions

  1. Inspect 9 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.

  2. Finely chop apricots and measure; you should have 5 cups prepared fruit. Transfer apricots to a large saucepan over medium heat. Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil over high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.

  3. Remove from heat and stir in the apricot brandy.

  4. Pack apricot jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.

  5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

  6. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Cook's Note:

This jam recipe makes about 9 cups of jam, so depending on your jar sizes, you will need 4 or 5 jars.

Nutrition Facts (per serving)

44 Calories
11g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 144
Calories 44
% Daily Value *
Sodium 0mg 0%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 1%
Total Sugars 11g
Protein 0g
Vitamin C 1mg 6%
Calcium 2mg 0%
Potassium 29mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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