Recipe Index

Sweets | Apricot-Amaretto Jam

Posted on June 7, 2011

I made this in a class. It's sweet with just the right amount of amaretto. For a tasty appetizer, brush a small round of brie with the jam and then encase it in puff pastry. Then brush with an egg wash and bake in a 400 degree oven for 20 to 30 minutes. Serve with crackers or a sliced baguette.

Yield: 3 pints

apricot-amaretto jam


4 cups chopped and pitted apricots

2 tablespoons lemon juice

1/4 cup amaretto liqueur

1 package (1.75 ounces) regular powdered fruit pectin

5 cups sugar

1 1/2 teaspoons butter



Prepare canner, jars, and lids. (Refer to canning instructions such as those found in the book "The Ball Complete Book of Home Preserving".)

In a large, deep stainless steel saucepan, combine apricots, lemon juice, and amaretto. Whisk in pectin until dissolved. Add butter and bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil vigorously, stirring constantly, for 1 minute. Remove from heat.

Ladle hot jam into hot jars, leaving 1/4-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring that are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.


(Ref. Sur La Table's "Apricot-Amaretto Jam" recipe, "Canning and Preserving Workshop" class.)