Apricot And Ginger Jam

1. 1

   Wash, chop and de-stone apricots. Have jars sterilized in preparation.

2. 2

   Measure 8 cups of chopped apricots into a large stock pot, along with the 4 cups of sugar, 1/2 cup lemon juice, and grated ginger.

3. 3

   Bring to a boil over a high heat, stirring occasionally. Once at a rolling boil, turn down the heat to keep it at a controlled boil for 23 minutes, stirring often to prevent sticking. Note: It should be bubbling, not simmering. Start your timer when it begins to boil and at this stage add the 1 tablespoon of butter.

4. 4

   At the end of 23 minutes it should have reduced down to a thick, sticky consistency but will still slide easily off the spoon. Don't worry, it will thicken as it cools.

5. 5

   Jar while it is still warm and moves easily.

* Per serving · 4 servings · Values may vary.

No additional tips available.