July 09, 2011

Apricot Sage Jam

3 lb apricots, stones removed
2 1/4 cups sugar
1/4 cup lemon juice
10-12 fresh sage leaves

Lightly bruise the sage and place it into a 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.

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.

My thoughts:
Apricots are a lot of fun to can because you don't have to peel them. I just pulled them in half, popped out the pit and that was the whole prep. It only took about 5 minutes to go from whole fruit to cooking on the stove. I have a ton of fresh sage growing in our new herb garden so I thought I'd put some in. It's pungent savoriness contrasts nicely with the super sweet, fragrant apricots I used. Yum! I can't wait to try it in both sweet and savory recipes. Matt said it was so good, I can't give any jars of it away!