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.
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!
I love apricot jam and the addition of fresh sage sounds VERY interesting. Definitely will be giving this a try. Thanks for the recipe!
What a fabulous recipe! I've always been afraid to try making jam. This post makes it seem easy. Thanks for sharing! Definitely must try! I love your site!
Mmmmm, this sounds fantastic! I will definitely be giving this a try 🙂
I made this today with Pineapple Sage….It is so good…Thanks for sharing…
I accidentally let a batch of this burn on the stove while cooking — but stirred it back up and tasted it before tossing it out, just in case. Turns out a healthy caramelization and reduction is a wonderful thing.
yum! glad you checked!