Small Batch Jam: Cinnamon Apricot

One of my favorite things about summer is stone fruits, which make the most delicious jam. I’ve gotten really into making my own jams, because I can control the flavors, spices, and especially the sugar content. So when I saw that Costco had 3 lbs of ripe apricots for $8.49 (less than $3/lb!!), I knew I was going to make apricot jam this weekend.

Apricot is hands-down my favorite jam, but the store-bought ones leave something to be desired. I really like playing with spices in my jams, so this time I chose cinnamon and star anise to go with the apricot. And oh my, is it delicious!

I also tried something new this time–using a combination of cane sugar and coconut nectar, both of which have a lower glycemic index than regular sugar. The coconut nectar gave the jam this wonderful tang, and by lowering the amount of sugar that is normally added to jam, the apricot flavor really came through. If you don’t have access to or don’t care to use the sugars I used, just use regular white sugar. As a side note, I never peel fruit when I make jam because I like the added texture, but you prefer you can peel them first by cutting an x in the bottom of each apricot and dropping them in boiling water for a minute or so, then peeling the skin off.

Cinnamon Apricot Jam

Ingredients:

2 1/2 lbs apricots, chopped
3/4 cup raw cane sugar
1/4 cup coconut nectar
1 tsp good quality ground cinnamon
1 small star anise

Directions:

1. Place a metal spoon in the freezer.
2. Place all ingredients in a 6 quart pot. Bring to a boil, stirring occasionally. Once the jam comes to a boil, stir frequently until the fruit is totally broken down. To test for the correct “jamminess,” place a small amount of the jam on the cold spoon and if it firms up immediately, it’s done. Remove the star anise.
3. Spoon hot jam into clean 1/2 pint or pint jars (don’t forget to wipe to rims after if you want to be able to open them again!), and store in the refrigerator for up to 4 weeks. Makes about 2 pints of jam.