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Honey-Sweetened Apricot Thyme Jam Recipe

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This recipe for Honey-Sweetened Apricot Thyme Jam is from The Prunyi Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 quart apricots (approximately 1 1/2 pounds)
3/4 cup honey (8 ounces)
1 teaspoon fresh thyme leaves
Directions:
Directions:
Prepare a small boiling water bath canner and three half pint jars. Place the lids in a small saucepan and bring to a very low simmer.
Wash the apricots. Cut in half, remove pits and roughly chop.
When all apricots are chopped, gather them into a bowl and add the honey and thyme leaves. Stir until the honey is dissolved into the fruit and the thyme leaves are distributed throughout the fruit.
Scrape fruit into a low wide pan, like a skillet or braiser. Place over high heat and cook, stirring very regularly, until the fruit is bubbling madly and has thickened a bit. This should take 7-10 minutes.
You know the jam is finished when you can pull a spatula through it and the space you’ve cleared doesn’t immediately fill back up with jam.
When the jam is finished cooking, remove the pan from the heat. Funnel the jam into the prepared jars.
Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
When time is up, remove jars and place them on a folded kitchen towel to cool. When they are cool enough to handle, remove rings and test seals. If seals are good, wash off any sticky residue from the jars and store them in a cool, dark place.
For best flavor and texture, eat your apricot preserves within a year of making them.
If any of your jars didn’t seal, place them in the fridge and eat promptly.
Number Of Servings:
Number Of Servings:
3 half pints
Personal Notes:
Personal Notes:
Make sure to pick a honey that has a neutral flavor. You don’t want something assertive like buckwheat interfering with the apricots and thyme. Also do know that honey-sweetened preserves don’t keep as well as sugar-sweetened ones once opened.

 

 

 

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