Apricot Almond Cinnamon Jam

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 5 cups apricots, chopped
• 1 (57 g) box certo, pectin crystals
• 5 cups sugar
• 2 teaspoons almond extract
• 1/8 teaspoon cinnamon
• 1/4 teaspoon butter or 1/4 teaspoon margarine

Recipe

• 1 pit, do not peel ripe apricots. finely chop or pulse in food processor.
• 2 in a large saucepan stir together prepared fruit and certo crystals.
• 3 bring to a boil over high heat.
• 4 add all the sugar, almond extract, cinnamon and butter.
• 5 return to a hard boil for 1 minute.
• 6 remove from heat. stir and skim any foam to prevent floating fruit. pour into warm sterilized jars to 1/4 inch from rim. cover with lids and screw rings on tightly.
• 7 notes: i process my jam in a boiling water bath, for 5 minutes, to ensure the seals. one year i didn't and had to throw out a lot of jam because the seals failed.
• 8 to sterilize i wash and rinse jars, lids and rings. i put the jars and rings on a cake pan in a 225°f oven before i start. i simmer the lids in water.
• 9 times are a estimate; it took about 1/2 hour from start to finish.