Apricot Amaretto Jam Recipe
Apricot Amaretto Jam Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This thick, chunky apricot jam was my Grandma's recipe; it's lovely to make something for my family and friends that she made for hers! —Linda Wegner, Robinson, Illinois
MAKES:
64 servings
TOTAL TIME:
Prep: 30 min. Process: 10 min.
MAKES:
64 servings
TOTAL TIME:
Prep: 30 min. Process: 10 min.

Ingredients

  • 4-1/4 cups crushed peeled apricots, (about 2-1/2 pounds)
  • 1/4 cup lemon juice
  • 6-1/4 cups sugar, divided
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 1/2 teaspoon unsalted butter, optional
  • 1/3 cup amaretto

Directions

In a Dutch oven, combine apricots and lemon juice. In a small bowl, combine 1/4 cup sugar and pectin; stir into apricot mixture. If desired, add butter. Bring to a full rolling boil over medium-high heat, stirring constantly. Gradually stir in remaining sugar. Return to a full rolling boil, stirring constantly, for 1 minute.
Remove from heat; stir in amaretto. Cool jam in Dutch oven for 5 minutes, stirring occasionally. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 8 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Apricot Amaretto Jam in Taste of Home Christmas Annual Annual 2018

Nutritional Facts

2 tablespoons: 86 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 21g carbohydrate (21g sugars, 0 fiber), 0 protein.

Popular Videos

  • 4-1/4 cups crushed peeled apricots, (about 2-1/2 pounds)
  • 1/4 cup lemon juice
  • 6-1/4 cups sugar, divided
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 1/2 teaspoon unsalted butter, optional
  • 1/3 cup amaretto
  1. In a Dutch oven, combine apricots and lemon juice. In a small bowl, combine 1/4 cup sugar and pectin; stir into apricot mixture. If desired, add butter. Bring to a full rolling boil over medium-high heat, stirring constantly. Gradually stir in remaining sugar. Return to a full rolling boil, stirring constantly, for 1 minute.
  2. Remove from heat; stir in amaretto. Cool jam in Dutch oven for 5 minutes, stirring occasionally. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 8 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Apricot Amaretto Jam in Taste of Home Christmas Annual Annual 2018

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forApricot Amaretto Jam

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review