Apricot Orange Jam

Fresh summer apricots and orange zest combine to make this simple yet delicious jam. It goes great on a slice of Eban's Gluten Free Bread!

Apricot Orange Jam (makes about 9 half pints)

Ingredients

• 5 c fresh apricot purée
• ¼ c fresh lemon juice
• Zest of 2 oranges (julienned for chewy bite or minced for smaller texture)
• Juice of 1 orange
• 1 box pectin
• 7 c pure cane sugar

Preparation

1. Combine the first five ingredients into a heavy bottomed saucepan and bring to a rolling boil.
2. Add sugar and stir to dissolve.
3. Return to a boil and boil exactly one minute.
4. Remove from heat and fill sterilized jars with the jam to ¼” headspace.
5. Secure jars tightly with sterilized lids and rings and gently lower into a hot water bath, completely submerging all the jars under water.
6. Bring the water bath to a boil and process the filled jars for 10 minutes at a rolling boil.
7. Carefully remove jars from the water bath and allow to cool completely on a cooling rack, listening for the “pop” of the lids indicating a proper seal.
8. Label and store in a cool dry place (will keep for several years if properly stored)
9. Refrigerate once opened