August 13, 2011
Black Velvet Apricot Tellicherry Jam
3 lb Black Velvet apricots, stones removed
2 1/4 cups sugar
1/4 cup lemon juice
2 tablespoons whole Tellicherry peppercorns
Place the peppercorns in tea ball. Place everything in a heavy bottomed pot. Stir.
Bring to a boil. Reduce heat slightly and cook until thick, stirring occasionally and smashing up the apricots with the back of your spoon. Discard the peppercorns.
Pour into prepared jars leaving 1/4 inch headspace. Process in a boiling water bath for 10 minutes.
Yield: about 4 8-oz jars
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here are some of my other favorite canning books and supplies.