Apricot Jam
11/2 cups sugar
11/2 tsp powdered pectin
2 pds ripe, firm, unblemished apricots, washed
1 tbs kirsch (optional)
Pour sugar into a saucepan, add pectin and blend together with your finger.
Cut each apricot in half
lengthwise and remove seed. Cut each half into four pieces, drop into sugar and
mash lightly with a fork.
Add lemon juice and stir with a rubber spatula to combine. Let stand covered for
1 hour, stirring
occasionally. Place pan over medium heat. Cook stirring to prevent scorching.
Bring to a full boil and cook stirring constantly, until apricots are translucent and juice is thick
5 or 6 mins. Remove
from heat and stir in kirsch. Cool to room temperature and spoon into containers
and cover.
Recipe can easily be doubled and will keep about 10 days in refrigerator
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