I’ve been doing a lot of jams and preserving this past month, if you haven’t noticed already. But there is a reason for all of my madness. Every year Alex and take a summer trip to Provincetown, MA for vacation, and it just so happens that this year there will be a craft market taking place the day after we arrive. So I signed up for a booth and am crazy excited. Not only will it be a great way to promote the blog, but by participating I will also help give back to a community I love very much. A percentage of all the profits made from the fair are being donated to the Provincetown Soup Kitchen, which is one of the least funded organizations in Provincetown.
So needless to say, I’ve been going crazy getting ready for my big debut.
It’s t-minus 6 weeks away, and… let’s just say I’ve got a lot of work to do. In addition to assorted jams and some pickled products, I will be making an assortment of other goodies. I’m thinking toasted coconut marshmallows, crunchy granola, and maybe some crackers? Of course, suggestions are very welcome. If you will be in P-Town on July 10th, you should totally stop by the Vixen, say hello, and, of course, buy something. The sale takes place from 10-5, so make sure to mark your calendars!
In the process of making all these yummy jams I recently came across what I think is my new favorite–Almond Scented Apricot Jam. Yup, it’s for realzies. The seed from the apricot pit actually contains the lovely scent of almond extract, very reminiscent of amaretto. When placed in a jar of jam, it infuses together and creates this absolutely wonderful flavor. It lends itself well to the tartness of the lemon juice, and sweetness of the apricots. In other words, it tastes real good.
This is also one of those jams that would be great on shortbread cookie sandwiches, or perhaps even paired with something savory, like prosciutto.
Almond Scented Apricot Jam
What You’ll Need:
3 lbs Apricots
1 ½ C Sugar
¼ C Fresh squeezed lemon juice
Makes 4-5 half pint jars
Prep your apricots by slicing them into ¼ inch pieces, and reserving the pits in a separate bowl. Combine all ingredients in a 6-8 qt pot or preserving pan, and bring to a simmer. Simmer for about 5-10 minutes, or until the juices are able to cover the fruit.
While your apricots are simmering, break your pits open lightly with a hammer. I do this on the kitchen floor by placing the pit in between a cloth napkin. Once cracked open, the pit will reveal an almond-looking seed. This is what you’re looking for. You only need 4-5 seeds, since you only use one per jar, but sometimes I smash a little too hard and the seed gets squashed, so it’s good to have backup pits.
Once your fruit has simmered for 10 minutes, pour the mixture into a strainer with a heat proof bowl underneath. You may need to run your spatula through the mixture to drain the remaining juices. Pour only the juices back into your pot and bring to a boil. Boil for 10 minutes, stirring occasionally. Then return the fruit and any other accumulated juices back into your pot. Simmer for 10-15 minutes or until your jam has set.
Place one apricot seed in each jar, and ladle the hot preserves into each, leaving a ¼ inch headspace. Process in a hot water bath canner for 5 minutes
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LOVE THIS IDEA! I have been craving apricot jam…now I HAVE to find the time to try this recipe. I was getting weird looks smelling all the apricots at the grocery store the other day.
I have fond memories as a kid in Colorado walking to school and just getting stuffed as we would eat apricots right off the trees all the way to school. Stick, sweet goodness.
I live in MA too.
Best of luck with your booth! I am sure you will sell out.
Did you slip the peels on the apricots? I can’t tell from the picture, and you didn’t mention it. Are they strained out when you sieve it?
You actually don’t even cook with the apricot seeds you just put one in each jar before filling. Gives it a light almond taste.
I meant did you skin the fruit, as in drop in boiling water than ice bath etc to slip the peels.
Ah gotcha! No, you do not need to skin the apricots. The skin has a lot of pectin that helps the jam set, and once cooked down give the jam a lovely texture.
Oh good. That is my least favorite step in canning process. Glad not to have to. Get to the jam so much quicker.
I found your blog by way of way of Food in Jars. This is such a great idea, and think it would great to also add some brandy. Thank you for the inspiration.
You know I was thinking brandy would be a nice touch as I was making it too! Perhaps round two?
Watch out for cyanide.
I just got done making a ton of apricot jam and apricot apple butter …wow what a great hint about the seed…thank you so much going back out to the tree’s….
I did wonder about the possible cyanide in the pits. Is it that just the one seed doesn’t add enough to be worrisome? Your method makes a gorgeous jam and I will be trying that this year. Thanks!
Looks beautiful. I make my apricot jam in a similar fashion with the pit. That is the way my grandmother always made it. From what I understand the the amount of cyanide is minimal, not a concern. Nicely done.
Thanks, Karen! From what I also understand, the pit is not a concern. It tastes awesome, and really isn’t that all that matters
ooh how exciting to have a stand! markets are my favorite.
this jam sounds delicious. i just wish apricots weren’t so expensive here, i fell in love with them in montreal last summer and miss them dearly!
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