It’s Apricot Jam time! Honey Sweetened Apricot Jam to be specific! With apricots as fabulous as the one we grow, they should be preserved and enjoyed throughout the year! Also, and equally as important in a traditional sense, it’s time to crank up Bob Marley as loud as you can and get Jamming!
“We’re jammin’, we’re jammin’, and I hope you like jammin’ too. Jammin’ till the jam is through!”
Okay, okay! I’ll stop! Maybe…
The property on Wildflowers Ranch was not well maintained for the three years prior to us purchasing it. Our home was lived in by the previous owners, but unfortunately, they did not water any of the plants or trees for those three years before we moved in! Plus, California was in a terrible drought during this time. Literally and sadly, the only trees left alive on our ranch were four Blenheim Apricot Trees. I am beyond thankful these four sweet ladies survived! For those that don’t know, Blenheim Apricots are the most amazing apricot on the market, and I promise I am not biased. I have never really been a huge apricot person, as the varieties most of us pick up in our grocery stores are about as flavorful as a cardboard box, and oddly mushy.
Blenheims, however, are notoriously delicious. Considered the “Pinot” of apricots, they are now a niche variety and are disappearing quickly. Again, I feel so lucky to own trees that produce this incredible fruit. I have never tasted better apricots in my entire life until we moved here and were able to pick them from our own trees.
My family ate as many fresh apricots as we could get our hands on this summer. We were eating them by the bucketfuls when it was harvest time, and we still could not keep up with the amount on our trees. It was, in a word, Heaven.
Any of the fruit we did not eat on the spot were washed and prepped for freezing. And now…for Jammin’! Most jam comes with a large volume of added sugar in the mix. In my recipe, I let the fruit and a bit of honey do the natural sweetening, allowing its dynamic flavor to shine! The recipe is super easy to make, and I recommend boiling-water canning to preserve it. If you choose not to can your jam, it can be refrigerated and eaten within a week and a half. For a step by step guide in canning, click here!
Honey Sweetened Apricot Jam RecipePrint Me!
- 4 cups fresh or frozen ripe apricots
- 3 TBS organic honey
- 1 TBS fresh lemon juice
- 1/2 tsp almond extract
- pinch of sea salt-a pinch by me is less than 1/8 tsp
Cook jam in small batches to prevent scorching. Remove all pits and stems from fruit and wash throughly. Heat apricots in large sauce pan over medium heat, stirring consistently to ensure fruit does not burn. Stir in honey, lemon, almond extract and salt. Bring mixture to full rolling boil. Once the cooking process is finished, add 2 TBS of sugar free pectin. Use immersion blender to blend until desired consistency is reached.
Enjoy within a week and a half, or preserve. See notes for preservation
If you will be preserving using the boiling-water canning method, leave 1/4" headspace and submerge into water bath for 20 minutes for a pint or 25 minutes for a quart.