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This jam is sweet, slightly tart, and has a subtle hint of spice from the clove and cinnamon. It’s like sunshine in a jar. Apricot sunshine. Yum!
This recipe makes five 8-ounce jars.
1. Place the apricots and water in a large pot and cook for a few minutes on medium heat.
2. After 15 minutes, add in the sugar, lemon juice, cinnamon, and clove and lower the heat to medium-low and stir every few minutes, letting the fruit cook down.
3. When the jam has simmered for about 90 minutes, take out the plate from the freezer and place a drop of the jam on the plate. If it runs, cook it for 5 more minutes and then test it again. But if becomes solid, then the jam is done.
4. Portion the jam into sterilized jars (I used five 8-ounce jars) and seal. Once the jam comes to room temperature, place the jam into the fridge.
Note: The amount of sugar I used compared to what is in most recipes is very little. Most recipes that I’ve seen use 1 to 2 1/2 cups of sugar per pound of fruit. If you want, you can add in more sugar, but I like how the spice and natural sweetness of the fruit came out in this jam.
The basil, balsamic vinegar and black pepper really elevate the strawberries in this recipe. This can be used in sweet or savory applications.
If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!