Apricot Jam With Ginger Almonds And Mint
This recipe features a delicious summer jam ready to enjoy on bread and butter, rice pudding, ice cream, or just as is.
Servings: 18 servings
Calories: 69kcal
Equipment
- Mason Jars 12 Ounces
Ingredients
- 1 pound Chopped apricots
- ½ pound Granulated sugar
- ¼ teaspoon Ginger powder
- ¼ cup Slivered roasted almonds chopped small
- ½ teaspoon Dried mint or a teaspoon of fresh chopped mint
- Juice from lemon
Instructions
- Slice the apricots in half to extract the pits.
- Chop the fruits into small bits and place them in a stockpot.
- Add the sugar, ginger and mint.
- Mix and let everything sit together for about an hour, to release the juices.
- Place the stockpot on the stove on medium heat and cook the fruit uncovered.
- Skim off any foam that rises to the surface. As the mixture thickens and reduces, stir frequently to make sure the jam isn’t burning on the bottom.
- Add the chopped almonds and the lemon juice.
- When the jam looks thick and is slightly-jelled, turn off the heat.
- (You can use a candy thermometer if you wish. The finished jam will be about 220ºF/104ºC.)
- Once done, ladle the jam into clean jars.
- Cover tightly and let cool to room temperature, flipping the jar upside down.
- Once cool, refrigerate until ready to use.
- If you want to make jam for the winter consumption, please refer to the USDA canning guidelines for instructions.
Notes
I used 12 ounces Mason jars.
Nutrition
Serving: 1serving | Calories: 69kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 0.4mg | Potassium: 77mg | Fiber: 1g | Sugar: 15g | Vitamin A: 487IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 0.2mg
