- 4 ¼ cups Apricotscrushed (approx 2 ½ pounds)
- ¼ cup Lemon juice
- 6 ¼ cups Sugardivided
- 1 (1 ¾ ounces) package Fruit pectinpowdered
- ½ tsp Butterunsalted, optional
- ⅓ cup Amaretto
Apricot Amaretto Jam
This Apricot Amaretto Jam is another recipe which was inspired by my travels in Bella Italia! Amaretto is an almond flavored liqueur which comes from a small city in Italy called Saronno. The word amaretto is Italian for “a little bitter” which is strange because the Amaretto drink has a distinct sweetness to it!
Almondy Amaretto pairs really well with apricots and that’s why I use it in this jam. It’s really quick and easy to make. Simply mix the fruit and lemon juice together with some sugar and pectin which is used to thicken the jam. Add the sugar and once you remove the pot from the heat, add the amaretto. You will need to use a canner to ensure the jam is preserved.
To make Apricot Amaretto Jam, you will need the following ingredients:
So, how to make Apricot Amaretto Jam?
Steps to make Apricot Amaretto Jam
1 | Combine apricots and lemon juice | 2 |
Mix the apricots and lemon juice together in a Dutch oven or large heavy-bottomed pot. | ||
2 | Add some sugar and pectin | 2 |
Mix ¼ of cup sugar and the pectin together in a small bowl and stir into the apricot mixture. Add the butter at this stage too if you’re using it. | ||
3 | Bring to a boil | 5 |
Bring the fruit mixture to a rolling boil while stirring constantly over medium-high heat. | ||
4 | Add remaining sugar | 1 |
Slowly stir in the rest of the sugar. Return to a fast rolling boil while stirring constantly, for about one minute. | ||
5 | Add Amaretto and leave to cool | 2 |
Remove the jam from the heat and stir in the Amaretto. Leave to cool in the pot for a few minutes. | ||
6 | Place the jam in jars | 5 |
Spoon or ladle the hot jam into eight hot sterilized half-pint jars, leaving ¼ inch space at the top of each. Wipe the rim of each jar and place the lids on tight. | ||
7 | Can | 10 |
Place the jars carefully in a canner with enough simmering water to cover them. Bring to a boil and process for 10 minutes. Remove from the canner and allow to cool completely. | ||
8 | Serve | 1 |
I love to eat this jam slathered on freshly toasted sourdough. | ||
Recipe Reviews
Just made a batch using apricots I got from Costco. Used 1/2 cup Amaretto. Haven’t canned it yet, but from tasting the excess, it’s really good. I’ve made this before without using pectin and it’s always runny. This batch has thickened nicely. I’ll use this recipe from now on.
Yummy-yummy!
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