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Wednesday, February 8, 2012

Swappable Spotlight: Ball Canning Winner and another Boozy Jam Recipe!

First, we’d like to congratulate Pia from the Bread and Beta blog for winning the Ball Canning Discovery Kit that we gave away on our Mulled Wine Jam Post!  We hope that she enjoys the preservation adventures that await her!

Second, if you’re looking for more great jams to preserve, we’re please to present the long-awaited Apricot Whisky Jam recipe that Rachael swapped in January.  If you didn’t get a chance to try it at the swap, we highly recommend making it.  It was DELICIOUS!

Apricot Whisky Jam 

Note cool robot tea infuser that Rachel used to make her jam!


  • 2 lbs pitted and quartered apricots, pits reserved
  • 1 lb white cane sugar
  • 1.5 oz fresh lemon juice (to taste)
  • 1/4 cup kentucky whiskey

  1. In a storage container, combine apricots and sugar and press a piece of plastic wrap directly on the mixture's surface, smoothing tightly.  Cover with a lid or extra saran wrap and let macerate overnight in the refrigerator.
  2. The next day, place a saucer and 2 metal spoons in the freezer.
  3. Take several apricot pits and place them on the floor bundled in a clean dishrag. Tap them through the cloth with a hammer (fun!!) until stone pits open and carefully collect the almond-like kernels inside. Chop kernels and measure out 1 tablespoon to put into a metal tea diffuser with a firm latch.
  4. Remove apricots from fridge and transfer to a steel/copper kettle.  Add lemon juice to taste (lemon should merely brighten the flavor of the fruit above the sugar's sweetness without being sour). Place tea infuser in the mixture, pressing down to submerge it.
  5. Bring mixture to a boil over high heat, stirring frequently.  Apricots have quite a lot of pectin so the mixture should start to froth and congeal quickly.  Periodically, remove from heat and skim off frothy foam from the top with a metal spoon.  Cook in total for about 30 minutes, scraping bottom of the pan often with your spatula and gradually decreasing the heat as more moisture cooks out.
  6. Add whiskey to taste the last 5-10 minutes or so of cooking.  You can make it as boozy as you like!  Test jam for doneness by carefully transferring a small tsp to one of your frozen spoons.  Replace spoon in freezer for 3-4 minutes and check. Tilt spoon vertically to note how quickly the jam runs.  If slowly, jam is done.  If it appears runny, cook it for a few more minutes and check again.
  7. Turn off heat, skim off remaining foam and remove tea diffuser.  
  8. Fill sterile mason jars with the jam and process in a water bath canner for 10 minutes. Cool and check for seal.

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