Although we were just in the interior, we were too far North for cheap fruit purchasing and I was too exhausted in the hot drive home to want to add 5 hours to go via Keremeos (where we buy for canning every year). Instead we have opted for less-intensive canning and more small batches throughout the year which isn’t as cost-effective (by a long shot) but also isn’t so exhausting.
So, smaller recipes – which means more variety – including this sweetness I concocted last weekend:
(Please follow all safe-canning rules that you normally would: sterilize jars, etc. etc.)
Gingery Apricot Honey Jam!
Yield: 9 250-ml jars
10 cups of Apricots, pitted and diced small
2 cups of sugar
2 cups of honey
2 packages of no-sugar needed pectin
3 tbsp grated ginger
1 thin slice of ginger for each jar
- Add apricots, ginger, sugar and honey to a pot. Boil until you can crush the apricots down into a jam-like consistency and the sugar is dissolved.
- Add no-sugar needed pectin, bring back to a boil and let it hard-boil for one minute.
- Take off the heat and ladle into jars. Before putting a lid on the jar, put one thin slice of ginger atop your jam.
- Process in a boiling water bath 10 minutes.