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Boozy Apricot Jam
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
515 minutes
Upgrade your apricot jam with apricot brandy for a less sweet twist, or opt for apricot liqueur for a sweeter version.
Ingredients:
  • 3.5 pounds firm-ripe apricots, halved and pitted
  • 1 (1.75 ounce) package fruit pectin (such as Sure-Jell Premium Fruit Pectin®)
  • 7 cups white sugar
  • 0.33333334326744 cup apricot brandy
Instructions:
  • Check 9 half-pint jars for cracks and rings for rust, discarding any defective ones. Keep them in simmering water until jam is ready. Wash new lids and rings in warm, soapy water.
  • Finely chop the apricots until you have 5 cups of prepared fruit. Place the apricots in a large saucepan over medium heat. Mix in the pectin and gradually bring the mixture to a full rolling boil. Add sugar and stir until dissolved. Bring the mixture back to a full rolling boil over high heat and cook for precisely 1 minute while stirring continuously. Remove any foam using a ladle or large spoon.
  • Add the apricot brandy off the heat and gently stir it in.
  • Fill the prepared jars with apricot jam, leaving a 1/4 inch space at the top. Use a clean knife or thin spatula to get rid of any air bubbles. Clean the rims with a damp paper towel to remove any spills. Seal with lids and screw on tightly.
  • Fill a large stockpot halfway with water and bring to a boil. Using a jar holder, carefully place jars 2 inches apart on the rack at the bottom of the pot. Ensure jars are covered by at least 1 inch of boiling water. Bring to a rolling boil, cover, and process for 10 minutes.
  • After simmering, transfer the jars to a flat surface, spaced out. Allow them to cool undisturbed for a day. Test the lids by gently pressing the center. Remove the rings and store the jars in a cool, dark spot.

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