Ingredients with Measurements:
- 2 cups apricots, pitted and chopped
- 2 cups cherries, pitted and chopped
- 2 cups granulated sugar
- 1/4 cup lemon juice
- 1/4 teaspoon salt
Special Equipment Needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Magnetic lid lifter
- Bubble remover tool
- Water bath canner
Step-by-Step Instructions:
1. In a large pot, combine the chopped apricots, cherries, sugar, lemon juice, and salt. Stir well to combine.
2. Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce the heat to medium-low and simmer for 20-25 minutes, or until the fruit is soft and the mixture has thickened.
3. Remove the pot from the heat and let it cool for 5 minutes.
4. Use an immersion blender or transfer the mixture to a blender and puree until smooth.
5. Return the pot to the stove and bring the mixture back to a boil over medium-high heat, stirring frequently.
6. Reduce the heat to medium-low and simmer for an additional 10-15 minutes, or until the jam has thickened to your desired consistency.
7. While the jam is cooking, prepare your canning jars and lids according to the manufacturer's instructions.
8. Once the jam has thickened, remove the pot from the heat and use a canning funnel to ladle the hot jam into the prepared jars, leaving 1/4 inch of headspace.
9. Use a bubble remover tool to remove any air bubbles from the jars.
10. Wipe the rims of the jars with a clean, damp cloth, then place the lids on top and screw on the bands until they are fingertip-tight.
11. Use a jar lifter to place the jars in a water bath canner and process for 10 minutes.
12. After 10 minutes, remove the jars from the canner and let them cool on a wire rack for 24 hours.
13. Check the seals on the jars and store any jars that did not seal properly in the refrigerator.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat and medium-low heat
Serving size:
Makes about 4-5 half-pint jars
Nutritional information:
Per serving (1 tablespoon): 40 calories, 0g fat, 10g carbohydrates, 0g protein, 0mg sodium
Substitutions for ingredients:
- You can use frozen cherries instead of fresh cherries.
- You can use lime juice instead of lemon juice.
- You can use honey or maple syrup instead of granulated sugar.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm, spicy flavor.
- Add a splash of vanilla extract for a sweet, floral flavor.
- Add a tablespoon of balsamic vinegar for a tangy, complex flavor.
Tips and Tricks:
- Use a candy thermometer to ensure that the jam reaches the proper temperature for setting.
- Stir the jam frequently to prevent it from sticking to the bottom of the pot.
- Use a wide, shallow pot to cook the jam, as this will help it cook more evenly.
- If the jam is too thick, you can add a splash of water or fruit juice to thin it out.
Storage Instructions:
Store the jam in a cool, dry place for up to 1 year.
Reheating Instructions:
To reheat the jam, simply spoon it into a microwave-safe bowl and heat on high for 30-60 seconds, or until warm.
Presentation Ideas:
Serve the jam in a small dish with a spoon, or spread it on toast or biscuits.
Garnishes:
Garnish the jam with a sprig of fresh mint or a slice of lemon.
Pairings:
The jam pairs well with cheese, crackers, and bread.
Suggested Side Dishes:
Serve the jam with a side of fresh fruit or a salad.
Troubleshooting Advice:
- If the jam is too thin, you can cook it for a few more minutes to thicken it up.
- If the jam is too thick, you can add a splash of water or fruit juice to thin it out.
Food Safety Advice:
- Always follow proper canning procedures to ensure that your jam is safe to eat.
- Discard any jars that did not seal properly.
- Store the jam in a cool, dry place and discard any jars that show signs of spoilage.
Food History:
Jam-making has been a popular way to preserve fruit for centuries. The first recorded recipe for jam dates back to the 17th century.
Flavor Profiles:
This jam has a sweet and tangy flavor, with notes of apricot and cherry.
Serving Suggestions:
Serve the jam as a condiment for breakfast or brunch, or use it as a topping for ice cream or yogurt.
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