Summer Jammin': Apricot-Makrut Lime Jam

Early in July I joined one of my best friends at her friend's farm to pick apricots. You can read about the hot day on the farm. One of the things I made was jam. Finally getting around to sharing my process.

This was back in July, but I finally used the jam in another recipe. I figured it was time to share this process.

LEARN THIS PROCESS! You can substitute any fruit and any citrus that you have. BE CREATIVE...COOK FEARLESSLY!

Ingredients

• 9 to 10 cups apricots, pitted and sliced into wedges

• 3/4 cup organic granulated sugar (I like my jam pretty tart, adjust sugar, as needed)

• 3/4 cup liquid (you can use water, wine, whatever you want - I used water, but have used leftover Prosecco for a great flavor)

• 3 to 4 Makrut lime leaves

• juice from 2 organic limes

• Also needed: five jars, lids and rims

Procedure

Sterilize the jars for canning by boiling them and their lids. Or if you're lucky enough to have an automatic dishwasher, run them through a cycle. Set aside.

To make the jam, place all of the ingredients - except for the lime juice - in a large pot and bring to a boil over medium-high heat. Continue to cook, stirring the jam constantly, for about 15 minutes.

Reduce the heat to medium. Hold the jam at a constant simmer, checking frequently to make sure the jam isn’t scorched at the bottom of the pot. After 15 minutes, check to see if your jam has set by running a wooden spoon down the middle of your jam. If the jam leaves a path, it's set. If the liquid runs back to fill the path, cook it a little bit longer. Stir in your lime juice and remove the leaves.

Spoon the jam in sterilized jars, leaving about a 1/2" gap to the top. Gently tap the bottom of each jar on the counter to release any air bubbles. Using a damp clean towel, wipe the rims of the jars and secure the lids and rings. Process in a water bath for 10-15 minutes. Remove the containers with tongs and let cool on the counter.

You’ll hear the sound of can tops popping shortly—a sign that a secure seal has been made. Pop, pop, pop. Or, you can refrigerate the jar without processing and use it within three weeks. Enjoy!