Brandied Apricot Jam

1. 1

   Combine apricots, brandy and 1/2 cup water in large saucepan; bring to a boil. Reduce heat to low; simmer, covered, about 15 mins or until mixture is pulpy.

2. 2

   Measure fruit mixture, allow 1 cup sugar to each of fruit mixture. Return fruit mixture and sugar to pan; stir on high heat, without boiling, until sugar dissolves. Bring to a boil; boil, uncovered, without stirring, about 35 mins or until jam jells when tested. (To test for a jam's setting point, place a small quantity of the mixture onto a saucer. Allow to cool. If it's ready, it will gel and wrinkle when moved.)

3. 3

   Pour hot jam into hot sterilized jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.