We still have apricots here and thanks to several generous neighbors with mature trees, we have had an abundance of fruit. I have made apricot jam for years but this is a new variation I am enjoying this season. The recipe came from my husband’s step mom. It needs a week or two to sit and develop flavor. It calls for apricot jello in place of pectin. If you can’t find that flavor you can substitute peach or pineapple jello. It’s delicious on pancakes, crepes, toast or biscuits and very nice drizzled over ice cream too.
Apricot Maraschino Cherry Jam
8 c. puréed apricots – roughly 50 apricots depending on their size
1 c. chopped maraschino cherries (use a 16 oz. jar – save the juice)
1/2 c. maraschino cherry juice
1/4 c. fresh orange juice
8 c. sugar
2 (3 oz.) pkgs. apricot jello
2 drops almond extract (optional)
Begin by filling a water bath canner with water and bring to a boil. Sterilize 5 pint jars. Place lids in a small pot of water and bring to a boil. In a 6-quart stockpot combine apricot purée, chopped maraschino cherries, maraschino cherry juice, orange juice and sugar. Mix well. Turn the heat to medium high and stirring constantly bring the mixture to a boil. Boil for 8-10 minutes to reduce slightly. Stir in jello and return to the boil. Remove from heat. Add almond extract. Pour into 5 sterilized pint jars. Wipe off rims with a damp cloth. Screw on lids. Place in boiling water bath. Cover. Return to the boil and boil 10 minutes at sea level or 15 minutes at high altitude. Makes 5 pints.