Apricot Freezer Jam
Maybe it is just me, but certain recipes have been benchmark accomplishments in my whole foods journey. Chicken stock, big pots of dried beans, whole wheat bread, pizza dough, ravioli, pie crust, sauces, and dressings – all made from scratch with my own two hands. When I cook them, I feel like I’m starting to “arrive” (although in reality I know I still have a long way to go.) Even more, I feel like they connect me to long, rich tradition of women from all different times and places cooking wholesome food for their family. Don’t laugh, but sprinkling flour and kneading dough somehow makes me feel strong, feminine, and domestic (think pretty but hardworking pioneer woman). Well, as I said, I still have a long way to go before I arrive at “most wholesome whole foodie” or “modern homestead momma,” but I did cross one more item off of my list of recipes to accomplish: homemade jam! I’ve been dying to get my mother-in-law or one of the older ladies in my church to teach me to can, but spare time is elusive for all of us. I was so pleased when I finally realized that I don’t have to go through all of that to make homemade jellies and jams. You can just freeze them!
I originally designed this particular jam to accompany the Crunchy Coconut Chicken in our upcoming June menu. But you can just as easily leave out the hot peppers and use it as a sweet jam to slather on your favorite bread, muffins, or scones. Trust me – this is a really easy way to make yourself feel like you’re making some progress on your whole foods journey. When you’re done, make sure to give yourself a big pat on the back!
Apricot Freezer Jam
Kim @ Onceamonthmom.com
- 3 cups fresh apricots, pitted and quartered and coarsely chopped
- 1.75 cups white grape juice
- .5 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1.75 ounce box no sugar needed fruit pectin (do not substitute!)
- 1 cup honey
- 2 each dried Thai red chile pepper, finely chopped (optional)
In a large sauce pan, mix together grape juice, lemon zest, and lemon juice. Stir in pectin until dissolved. Heat on medium-high until mixture reaches a rolling boil. Boil hard for one minute. Remove from heat and mix in fruit, stirring vigorously for one minute. Stir in honey and chile peppers (if desired) until honey is completely dissolved into the mixture.
Divide jam among 8 ounce canning jars leaving 1/2 inch of head room. Put on lids and let stand at room temperature for 24 hours to thicken. Refrigerate up to 3 weeks or freeze up to one year. Thaw to serve.
Servings: 6 cups
**conversion chart image provided by Erik Spiekermann
This Post will be linked at:
- Full Plate Thursday at Miz Helen’s Country Cottage