Apricot Rosemary Jam Recette

Capture the taste of summer with this vibrant Apricot Rosemary Jam! Made with only the freshest apricots, a touch of fragrant rosemary, and sugar, this easy-to-make recipe requires no special canning equipment. The result? A luscious, homemade jam perfect for spreading on toast, biscuits, or enjoying with cheese and crackers. Get ready to savor the sweet and herbaceous symphony of flavors!

Préparation 45 min

Cuisson 60 min

Calories 408.5 kcal

Protéines 10g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Apricot Rosemary Jam

4 cups fresh apricots, pitted
2 tablespoons fresh rosemary sprigs (finely chopped)
3 cups granulated sugar
1-2 tablespoons water (optional, if needed)

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Comment préparer Apricot Rosemary Jam

Prepare your jars: Wash seven 8-ounce canning jars and lids in hot, soapy water. Rinse thoroughly and keep them immersed in hot water until ready to use.
Combine ingredients: In a large bowl, gently combine 4 cups pitted fresh apricots, 2 tablespoons fresh rosemary sprigs (about 1/4 cup finely chopped), and 3 cups granulated sugar.
Macerate: Mix well and let sit for at least 30 minutes, or up to 1 hour, to allow the apricots to release their juices.
Cook the jam: Transfer the apricot mixture to a large, heavy-bottomed pot. Bring to a boil over medium-high heat, stirring frequently to prevent sticking.
Simmer: Reduce heat to medium-low and continue to cook, stirring frequently, until the apricots are completely softened and begin to break down (approximately 30-45 minutes). Add 1-2 tablespoons of water if the mixture becomes too thick or starts sticking to the bottom of the pot.
Puree the jam: Carefully press the cooked apricots through a ricer or fine-mesh strainer to remove the skins and any remaining rosemary sprigs. Return the smooth puree to the pot.
Adjust sweetness: Taste the jam and add more sugar, 1/4 cup at a time, if desired. Stir well to dissolve the sugar completely and cook for a few more minutes.
Fill the jars: Ladle the hot jam into the prepared hot jars, leaving about 1/4 inch headspace at the top. Remove any air bubbles by running a non-metallic utensil or a clean skewer along the sides of the jar.
Seal the jars: Wipe the jar rims clean, place the lids on top, and screw on the bands tightly.
Cool and check the seal: Let the jars cool completely at room temperature. Once cooled, press down on the center of each lid. If it doesn't flex, the jar is sealed. If any jars haven't sealed, process them in a boiling water bath for 15 minutes.
Enjoy!: Store sealed jars in a cool, dark place for up to one year.