Tuesday, August 21, 2012

Apricot Anise Hyssop Jam

I scored some awesome fruit a couple of weeks ago at Sam's.   Among the treasures we brought home was a big box of Black Velvet apricots.   The sign said they were a plum-apricot hybrid, but I think they're mostly apricot.

They have a soft golden flesh with that distinctive apricot texture and fragrance, but they are a gorgeous dark red velvet on the outside.  



And tasty.

I paired this luscious fruit with the anise hyssop simple syrup that I made.    It was a match made in heaven.  

Apricot Anise Hyssop Jam
  • 4 cups peeled, pitted and chopped apricots [about 18 apricots]
  • 1 cup cold water
  • 1/3 cup [rounded] Dutch All Natural Jell Lite pectin
  • 1 cup sugar
  • 1/2 cup anise hyssop simple syrup
Combine the apricots and water in a pot with the pectin.   Stir well to dissolve the pectin and heat to a boil.   Stir constantly until it reaches a full rolling boil that you can't stir down.   Boil hard for 5 minutes to boil out some of the water.  Add the sugar and the anise hyssop simple syrup.  Stir well and return it to a hard boil.  Boil 1 minute.  Ladle into jars.  Process for canning.   Makes 2 1/2- 3 pints. 

Notes:   If you're not afraid of the anise flavor, then double the syrup and put in a full cup.   Yum. 
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