Serves 10
120 min
Apricot-Rose Jam
Recipe GLPR8173d331c6dd10
A delicate and fragrant preserve featuring sun-ripened apricots infused with the subtle floral notes of rose water. This traditional British-style jam is made by slowly cooking quartered apricots with sugar and fresh lemon juice, creating a glossy, jewel-toned spread. The reserved apricot pits contribute a gentle depth of flavor during cooking. Perfect for spreading on warm toast, swirling into yogurt, or using in pastries and baked goods.
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Ingredients
5¼ pounds Pitted and quartered fresh apricots
Apricot pits reserved from above
2¼ pounds White cane sugar
3 ounces Freshly squeezed lemon juice
2½ teaspoons Rose water
Directions
Prepare clean glass jars for canning by running them through a hot dishwasher cycle or sterilizing them in boiling water for 10 minutes. Set aside on a clean towel to cool and dry.
In a large, heavy-bottomed pot, combine the quartered apricots with the reserved apricot pits, white cane sugar, and freshly squeezed lemon juice. Stir well to distribute the sugar evenly throughout the fruit.
Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to ensure the sugar dissolves completely. Once boiling, maintain a vigorous rolling boil for 45 to 60 minutes, stirring frequently to prevent sticking and breaking up any whole apricot pieces.
After 45 minutes of boiling, begin testing for setting point by placing a small spoonful of jam on a cold plate; if the jam wrinkles when pushed with your finger, it has reached the proper consistency. Continue boiling and testing every 5 minutes if needed.
Once the jam has reached setting point, remove from heat and allow to cool for 5 minutes. Stir in the rose water, adding it gradually and tasting as you go to achieve your desired floral intensity.
Remove and discard the apricot pits from the jam. Carefully ladle the hot jam into the sterilized jars, leaving 1/4 inch headspace at the top of each jar.
Wipe the rims of the jars clean with a damp cloth, then place sterilized lids and screw bands on each jar and tighten firmly by hand.
If canning for long-term storage, process the sealed jars in a boiling water bath for 15 minutes. Remove from the bath and allow to cool completely on a clean towel until the lids seal (you will hear a distinct popping sound). Store in a cool, dark place for up to one year.
If not canning, allow the sealed jars to cool to room temperature, then refrigerate for up to 4 weeks.
