Besides being an ideal spread for toast or a croissant, this jam with a hint of piney herb would make a stellar glaze for grilled or barbecued pork. The amount of sugar here is flexible depending on the quality of the fruit: If the apricots are super sweet, reduce the sugar to 12 ounces, but if they are on the tart side, you might want to increase the sugar to 24 ounces.
Servings: 7 8-ounce jars
- 6 pounds apricots, cut in half and pitted (about 16 cups)
- 12 sprigs rosemary (not whole stems, but branches on the stems)
- 2 cups sugar, or more or less, to taste (about 18 ounces)
Combine the apricots, rosemary and sugar in a large bowl; mix well and let the mixture sit for about 30 minutes or until a puddle of juices forms at the bottom of the bowl.
Transfer the mixture and all of its juices to a large pot set over medium-high heat. Cook, stirring occasionally, for about 30 minutes, until the apricots are soft enough to almost lose their shape. The color should not have darkened significantly. Press through a fine-mesh strainer and return the jam to the pot; discard the solids. Taste and add sugar as needed; cook the jam for a few minutes, stirring, to completely dissolve any extra sugar. The jam's flavor will mellow as it cools.
While the jam is still hot, ladle it into hot, sterilized canning jars (see NOTE), leaving about 1/4 inch of head space at the top. Remove any air bubbles by running a long, nonmetallic utensil such as a chopstick or wooden skewer between the jar and the jam. Top with new, clean lids, close tightly and let cool to room temperature. The lid of a properly sealed jar should be slightly concave; if the lid springs up when you press your finger in the center, the lid is unsealed. If the lids have not sealed, process for 15 minutes in a hot-water bath (jars submerged with least 1 or 2 inches of water overhead), let cool and test again.
NOTE: To sterilize the empty jars, fill a large pot with water and bring to a boil over high heat, then reduce the heat so that the water is barely bubbling. Have ready seven 8-ounce canning jars with 2-piece lids. Immerse the pint jars in the canning kettle. Place the rings and lids in a separate small saucepan and cover them with hot water. Leave the jars and lids immersed while you cook the jam.
From chef Stefano Frigerio of Copper Pot Food Co.
Tested by Julia Beizer.
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