I suck at remembering to can stuff....but this stuff will last a while in the fridge or freezer and it's good on toast, yogurt or ice cream. I don't know why these are 99 cents a pound...It's only may and it was snowing in April. My peas aren't even up yet at the community garden. That said I'm broke, and I love apricot jam.
1. Acquire 2.25 lbs stone fruit. Wash your fruit. Be thorough. Don't peel it. Chop for completely smooth preserves or slice for chunkier ones. Do not use the pits (the pits of stone fruits like cherries, peaches, apricots, etc usually contain cyanide )
2.Take 1 cup water and mix in 1 1/2 cup sugar. Bring to a boil then reduce to simmer. The sugar should dissolve and the mixture should still be clear. Watch this carefully so the sugar doesn't burn and turn to rock hard caramel.
3. Once down to a simmer add 1/3 cup lemon juice, then all your fruit.
4. Stir every few minutes until fruit liquefies and reduces to mush. Continue until spoon thick. Add 1 tb almond extract and stir. Take care not to splash as 3rd degree burns can result.
5. For smoother jam shove through a sieve with a spoon or food mill.
6. Pour into containers and cool before use.
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