Apricot Jam On A Whim

1. 1

   Pour sugar into a large Dutch oven or heavy saucepan, add pectin and blend together with your fingers.

2. 2

   Cut each apricot in half lengthwise and remove pit.

3. 3

   Cut each half into four pieces, drop into sugar and mash lightly with a fork.

4. 4

   Add lemon juice and stir with a rubber spatula to combine.

5. 5

   Let sugared fruit stand at room temperature, covered, for one hour.

6. 6

   Stir occasionally.

7. 7

   Place Dutch oven over medium-high heat.

8. 8

   Cook fruit, stirring frequently to prevent scorching.

9. 9

   Bring to a full boil and cook, stirring constantly, until apricots are tender, virtually translucent and juices have thickened, 5 or 6 minutes.

10. 10

    Skim foam as it rises.

11. 11

    Remove jam from heat and stir in kirsch.

12. 12

    Cool jam to room temperature then spoon into containers and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.