Apricot Jam with Lemon Balm
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"Lemon balm leaves add a subtle lemon flavor to jam, it's not quite as pungent as lemon verbena."
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Ingredients1 d 8 h 30 m servings 49 cals
Original recipe yields 128 servings (8 cups)
- Measure apricots after preparation; you should have 5 cups prepared fruit.
- Combine apricots, sugar, and lemon juice in a large plastic or glass bowl; mix well. Cover and refrigerate 8 hours to overnight.
- Inspect 7 to 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.
- Transfer apricot mixture and all of the accumulated juice to a large saucepan. Stir in pectin and slowly bring to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
- Remove from heat and stir in lemon balm leaves.
- Ladle apricot jam immediately 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.
- 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.
- 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.
Per Serving: 49 calories; 0.1 g fat; 12.4 g carbohydrates; 0.2 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition