Apricot And Brandy Jam Recipe

Ingredients for Apricot And Brandy Jam

• Dried Apricot Halves
• 1 cup water
• Orange
• 3 cups granulated sugar
• 1 teaspoon almond extract
• 2 tablespoons brandy

How to Make Apricot And Brandy Jam

1. Combine 1 cup dried apricots and 1 cup water in a medium bowl. Cover and let stand overnight, or until apricots are soft and plump.
2. In a large saucepan, combine the rehydrated apricots (with their soaking liquid), 1/4 cup finely grated orange peel, and 1/4 cup fresh orange juice. Bring to a simmer over medium heat and cook for 5 minutes.
3. Add 3 cups granulated sugar to the saucepan. Stir well to combine and bring the mixture to a rolling boil over medium-high heat, stirring constantly.
4. Reduce heat to low and gently boil, stirring frequently, for approximately 45-60 minutes, or until the jam reaches setting point (a small amount dropped onto a chilled plate wrinkles when pushed with a finger). The mixture should thicken and become shiny, clearing the sides of the pan when stirred.
5. During the thickening process, stir gently and continuously to prevent burning and preserve the apricot pieces.
6. Avoid over-cooking; the jam should retain good-sized pieces of apricot, rather than becoming a puree.
7. Remove the jam from the heat and stir in 1 teaspoon almond extract and 2 tablespoons brandy.
8. Carefully ladle the hot jam into 3 sterilized half-pint canning jars, leaving 1/4 inch headspace. Wipe the jar rims clean, and seal with sterilized lids and rings.
9. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing (refer to your canning guide for specific instructions).
10. Let the jars cool completely. You should hear a 'pop' sound as the jars seal. Store in a cool, dark place for several weeks to allow the flavors to meld before enjoying.