Apricot Jam with Framboise

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Apricot Jam with Framboise
Prep time
Cook time
Total time
Serves: 8 jars
  • 5 cups chopped fresh apricots - leave the skins on
  • 4 T fresh squeezed lemon juice
  • 1 package regular powdered fruit pectin
  • 7 cups sugar
  • ¼ cup framboise
  • 8 half pint (250 mL) jelly jars
  1. In a stainless steel deep sauce pan combine apricots, lemon juice, framboise, and pectin.
  2. Stir until the powder pectin has been absorbed and the fruit looks shiny.
  3. Bring the mixture to a boil over medium high heat, stirring frequently.
  4. The fruit will start to break down as you heat and stir.
  5. When the fruit mixture come to a boil add all 7 cups of sugar at once.
  6. Stir constantly and bring the mixture to a hard boil until the jam reaches 220 F.
  7. Remove from heat.
  8. Skim of the foam if you like.
  9. Ladle hot jam into hot jars allowing ¼ head space.
  10. Wipe the rim and jars and close up jars.
  11. Process for 10 minutes beginning when the water boils.
  12. Turn off the heat and remove the canner lid.
  13. Allow the jars to cool down in the water for 5 minutes.
  14. Remove the jars and allow them to sit on the counter overnight.

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