We had our first harvest of apricots from our very own trees this year (the blossoms often get hit by late frost). Since we had more of these little gems than we could eat fresh, I decided to whip up some apricot jam. I sweetened it with local honey that I buy in bulk, but you could also use granulated cane sugar.* I used Pomona’s Pectin as a gelling agent, but you could substitute another low sugar pectin and adjust the recipe accordingly. I wasn’t sure about the flavors when the jam was cooking on the stove (I thought I added too much cinnamon), but the next day it was amazing! I could eat it by the spoonful straight out of the jar.
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