Little pots of this apricot honey jam make an elegant homemade gift that will bring the fresh taste of summer to kitchens year-round. Honey adds a charming flavor to this delightful, rustic confiture. Adding a cinnamon stick to the mixture while it is simmering is purely optional, although the extra warmth it instills complements the fresh apricots in a wonderful way. Serve this apricot honey jam recipe in the most simple manner - on a toasted baguette - so you can enjoy the complex flavors.
Prep Time: 10 hours, 30 minutes
Cook Time: 30 minutes
Total Time: 11 hours
- 4 lbs fresh apricots
- 3 tablespoons lemon juice
- 3 cups granulated sugar
- 1 1/3 cups honey
- 1 cinnamon stick (optional)
- 6 half-pint jars and lids
Scrub the apricots and blanch them for 90 seconds in boiling water. Immediately plunge them into an ice water bath to stop the cooking process. Gently peel off the skins and discard them. Score the apricots around the middle and twist them; remove the stones and discard them.
Mash the apricots with the lemon juice and add them to a large bowl with the granulated sugar. Refrigerate the apricot mixture for 10 to 12 hours, or overnight, to draw out the juices.
Sterilize the jars and lids; set them aside. Add the apricot mixture, its juices, 1 1/3 cups honey, and the cinnamon stick, if using, to a large saucepan. Bring the mixture to a boil over medium-high heat. Continue cooking the jam at a gentle boil, stirring frequently, for 25 to 30 minutes, until the jam coats the back of a spoon.
Remove the cinnamon stick from the apricot jam and discard. Pour the jam into the jars and seal.
This apricot honey jam recipe makes 6 half-pint jars.