Shelly's Recipe

APRICOT AMARETTO JAM

Category: Recipes

4 Cups Pitted And Chopped Apricots (Skins Left On)
3 Cups Sugar
1 Tablespoon Lemon Juice
4 - 5 Tablespoons Amaretto Liqueur

Combine the apricots, sugar and lemon juice in a heavy saucepan and cook over medium heat stirring often until the sugar melts. Once the sugar has melted, bring the mixture up to a boil and cook uncovered stirring often. After 5 minutes the mixture will seem very watery but just continue to cook the mixture at a slow boil. As it cooks, skim off any foam that comes to the top. After another 15 minutes or so the mixture should thicken up. The mixture will continue to thicken as it cools. Remove from the heat and stir in your amaretto.

Sterilize your jars and lids and while still hot fill with the jam leaving about a 1/2 inch headspace. Place lids onto the jars and boil in a water bath with jars covered by 3 inches of water for 10 minutes. Turn off the heat and let sit an additional 5 minutes before removing from the water bath. Place the jars on counter and let sit untouched for 6 hours before storing. Refrigerate after opening. Makes 2 Pints or 4 Half Pints