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.  

Beautiful.

Gorgeous.

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. 

4 comments:

  1. I feel stupid but I can't remember what hyssop is. :}

    Those things look more like purple plums to me than apricot (which looks more peachy, usually). I'll bet they taste marvelous though.

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  2. And what does hyssop taste like? Can you describe a taste?

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  3. Anise hyssop has a licorice flavor. It's a beautiful plant, tall and elegant with tall flower clusters at the top of each step. The bumble bees are all over from the time it first begins to open until the frost. It makes great tea.

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    Replies
    1. Oh! I thought Anise Hyssop was two different flavors: Anise and Hyssop. Cool! So what else is hyssop used for? Medicinal? Being pretty?

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