Entertaining & Food
Leave a Comment

Apricot Rosemary Jam

 Ingredients

1  quart dried apricots ( 1 1/2 pounds/ 680 g), pitted and mashed

2 cups granulated sugar

3 tablespoons finely chopped rosemary

Juice of 1 lemon

Directions

Combine the apricots, sugar, and chopped rosemary in a large, non-stick skillet over medium-higth heat. Stirring regularly, bring the fruit to a boil and cook until it bubbles and looks quite thick, 12 t0 15 minutes. It’s done when you pull a spatula through the jam and it doesn’t immediately rush to fill the space you’ve cleared. When the jam seems thick and spreadable, stir the lemon juice. Funnel into the jar . Enjoy !

From Amazon – Weck Jar

Photo: Monica Melsness

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s