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When you have just a bit of fruit that you can’t use right away, don’t let it spoil: make it into a little batch of jam. This small-batch cherry apricot jam took me less than an hour from start to finish.
Cherries and apricots justgo together; this jam is a splendid example.
Cherry Apricot Jam
- 1 lb apricots(this was 5 apricots)
- 3/4 lb cherries (I used dark sweet ones)
- 2 1/4 c sugar
- 4 Tbsp (about 40 ml) lemon juice
- 1/2 tsp unsalted butter
Rinse the fruit(of course). Pit and quarter the apricots butdon’t bother peeling them. Pit the cherries and cut them in half. Put both in a non-reactive pot(I use this 4-qt one)with the lemon juice and sugar. Combinegently, and let stand while you start to get the jars ready.
Speedy processing hint: start your big pot of water to boilNOW.Put empty jars in the water, let it come to a boil, and boil for at least 10 minutes to sterilize the jars. When that’s done, take the jars out, and upend them on a folded towel. By the time the jars are ready, the jam will be ready to put in them.
While the empty jars are coming to a boil, cook the jam: add the butter(it reduces foaming), and bring to a boil, stirring occasionally. Reduce heat somewhat and simmer it until the chunks of fruitare thoroughly cooked. Blitz the preserves with an immersion blender – this will create a uniform texture, and will help the jam cook faster.
Bring the preserves to the boil again, stirring often, and cook until it passes a jelly test.(seeHow to make jamfor information on the jelly test).In my kitchen today, it took about 10 minutes more.Remove from heat. Ladle into clean jars leaving 1/4 inch head space. Seal and process for 10 minutes in a boiling water bath. Cool jars, label, and store in a dark cool place.
Course: Jams and Jellies
Cuisine: American
Keyword: cherry, jam, apricot, small batch
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
processing time: 10 minutes minutes
Total Time: 55 minutes minutes
Servings: 4 8-oz jars
Take a little fruit and make a small batch of jam
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Ingredients
- 1 lb apricots (I had 5 apricots)
- ¾ lb cherries
- 2¼ cup granulated sugar
- 4 Tbsp lemon juice
- ½ tsp unsalted butter (to reduce foaming)
Instructions
Rinse the fruit(of course). Pit and quarter the apricots butdon’t bother peeling them. Pit the cherries and cut them in half. Put both in a non-reactive pot(I use this 4-qt one)with the lemon juice and sugar. Combinegently, and let stand while you start to get the jars ready.
Speedy processing hint: start your big pot of water to boilNOW.By the time the jars are ready, the jam will be ready to put in them.
If you use a steam canner, just set it up and start the water heating; keep it warm but not boiling.
Meanwhile, prepare 5 jars (that might be a bit more than you need) and any other equipment. Make sure your jars are sparkling clean. Wash the lids in warm water and set aside(seenew procedures for jar lids!)Keep the bands handy. Have an extra small jar, or custard cup, clean and ready for any excess jam. Put a couple of small saucers in the freezer to chill so they’ll be ready for testing the jam.
Cook the jam: add the butter(it reduces foaming), and bring to a boil, stirring occasionally. Reduce heat somewhat and simmer it until the chunks of fruitare thoroughly cooked. Blitz the preserves with an immersion blender – this will create a uniform texture, and will help the jam cook faster.
Return the preservesto the heat, and continue cooking, stirring often, until it bubbles and looks quite thick. I like to test for donenessby putting a spoonful on a saucer, and chilling it in the refrigerator for 2 minutes. After that time, if I can drag my finger through the jam, and leave a clear track that doesn’t fill in again, it’s ready.In my kitchen, this took about 10 minutes more.
When the jam is ready, remove the pot from the heat. Ladle jam into prepared jars, wipe rims, and apply lids and bands. Anything that won’t fit in your four jars can go into the clean custard cup and chill it in the fridge.
Wipe the jar rims, apply lids and bands, then process for 10 minutes in a boiling water bath. Cool jars, label, and store in a dark cool place.
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