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Small Batch Apricot Rosemary Jam

Ingredients

  • 4 cups mashed apricots about two pounds whole fruit
  • 2 cups sugar
  • 3 tablespoons finely chopped rosemary
  • 1 lemon juiced

Instructions

  • Prepare a small boiling water bath canner and 4 half pint jars. Place lids in a small pan of water and set to a bare simmer.
  • Combine mashed apricots, sugar and rosemary in a roomy, non-reactive pot and bring to a boil. Let cook for 7-15 minutes*, until the fruit thickens and runs slowly and thickly off the back of a spoon.
  • When jam seems thick and spreadable, add the lemon juice. Stir to combine. Remove pot from heat.
  • Carefully ladle jam into four half pint jars (depending on the concentration of the sugars in the fruit, it may reduce down further and leave you with just three half pints. Prepare to be surprised). Wipe rims, apply lids and rings and process in your small boiling water canner for 10 minutes.
  • When time is up, remove jars from pot. Let cool. When jars are cool enough to handle, remove rings and test seals. If seals are good, store jars in a cool, dark place. If any of the jars did not seal, put those jars in the fridge and use within a month or two.

Notes

*Please remember that cook times are approximations that can vary greatly depending on the width of your pot, the amount of water in the fruit and even the humidity in the air. Don’t just blindly rely on that time frame, use your senses to help you.