Apricot Ginger Jam

Ingredients

• 10 half-pint jars
• 5 pounds | 2.25kg apricots, (pitted and halved (8 cups))
• 4 cups | 800g granulated sugar
• 3 tablespoons fresh lemon juice
• 5 to 6 ounces | 150 to 180g fresh ginger, (peeled and pureed or cut as thin matchsticks (see Notes))

Instructions

1. 1

   Place 3 or 4 small plates in the freezer.

2. 2

   Cut any large apricot halves into quarters.

3. 3

   In a large preserving pot, gently combine the apricots with the sugar and toss to mix. Add the lemon juice and ginger and gently stir to mix in. Let sit overnight to macerate.

4. 4

   The next day, bring the apricot mixture to a boil over medium-high heat. Cook for 2 minutes. Remove from the heat and let sit, uncovered, for 1 hour.

5. 5

   If you want the fruit to retain some of its shape in the finished jam, set a colander over a bowl and, using a slotted spoon, transfer the apricots to the colander.

6. 6

   Place two baking sheets on the counter near your stove. Heat a kettle of water. Set two stockpots on the stove and fill them with enough water to cover the jars by 1 to 2 inches. Bring the water to a boil over medium-high heat. Sterilize the jars in the water bath for 10 minutes.

7. 7

   Reduce the apricot syrup, stirring frequently, until thickened. Carefully return the apricots to the jam pot, along with any juices that have collected in the bowl under the colander. Cook the jam briefly until a spoonful of the syrup dropped on one of the frozen plates runs some but also sets softy when the plate is vertically turned (see the photo in the post). Remove the pot from the heat.

8. 8

   Bring the water bath back to a boil. If the jars have cooled, warm them in the water bath or in a 200°F oven. Simmer the lids in a saucepan of hot water. Place the jars on the baking sheets.

9. 9

   Ladle the jam into the jars, leaving 1/4-inch headspace. Wipe the rims clean and set the lids on the mouths of the jars. Twist on the rings.

10. 10

    Using a jar lifter, gently lower the jars into the pots. When the water returns to a boil, decrease the heat to an active simmer, and process the jars for 10 minutes. Turn off the heat and leave the jars in the water for 1 to 2 minutes.

11. 11

    Using the jar lifter, transfer the jars from the pots to the baking sheets and let sit for at least 6 hours, until cool enough to handle. Check to be sure the jars have sealed. Label and store the sealed jam for 6 months to 2 years. Once open, store in the refrigerator for up to 3 months.