SHERRY ROSEMARY APRICOT JAM
Steps:
- Wash 2 pint jars (or a few half-pint jars) so that they are ready to go when your preserves are ready to be canned.
- Add the apricots to the boiling water in a bowl along with 1/2 cup sherry and the rosemary sprigs. Let soak until the apricots are rehydrated, about 30 minutes. Strain the apricots, reserving 1/2 cup of the liquid. Add the apricots, reserved liquid and lemon zest to a large non-reactive pan. Stir in the pectin.
- Bring the mixture to a boil and add the sugar, lemon juice, chopped rosemary and remaining 1/4 cup sherry. Boil until the sugar is dissolved and the jam is thick (you can check by spooning the jam onto the back of a wooden spoon; if you can run your finger through it without it spreading, it is good!) for 20 to 30 minutes.
- Transfer the cooked jam to the jars. Let the jam cool to room temperature. Serve right away, or keep in the refrigerator for up to 2 weeks.
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doel doel
[email protected]This jam is so delicious! I can't wait to try it on toast.
KING GAMER JIHAD
[email protected]I'm not sure what I did wrong, but my jam turned out too runny. I think I might have cooked it for too long.
rumesh lakshita
[email protected]I made this jam for a brunch party and it was a big hit! Everyone loved it.
Sofia Lopez
[email protected]This jam is perfect for a gift. I'm going to make a batch for all my friends and family.
Sulaiman Ubah Ahmad
[email protected]I've never been a fan of apricot jam, but this recipe changed my mind. It's so good!
Suresh Kuwa
[email protected]This jam is delicious! I'm so glad I found this recipe.
Daniel Arrieta
[email protected]I'm allergic to apricots, so I used peaches instead. The jam turned out great! I love the flavor of the peaches with the sherry and rosemary.
NR.TB_yt
[email protected]I love the idea of this jam, but I didn't have any sherry on hand. I used white wine instead and it turned out great!
Jeff Fannin
[email protected]I followed the recipe exactly, but my jam didn't turn out as thick as I expected. I'm not sure what I did wrong.
Safdar Hussain Babbar
[email protected]This jam is a bit too sweet for my taste, but I still enjoyed it. I think it would be great on toast or pancakes.
Moib Bashir
[email protected]I made this jam for a party and it was a huge hit! Everyone loved it. I'll definitely be making it again.
Ramos Kingsley
[email protected]This jam is delicious! I love the combination of apricots, sherry, and rosemary. I've already eaten half the jar.
M ikram Rind
[email protected]I've never made jam before, but this recipe was so easy to follow. It turned out perfectly! I love the flavor of the apricots and the sherry. I'll definitely be making this again.
Billal Billal
[email protected]This jam is absolutely amazing! It's the perfect balance of sweet and tart, with a hint of rosemary that really makes it special. I used it on toast, but I can't wait to try it on pancakes and waffles too.