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. ---------------------------------------------------------------------------
Nutrition
Ingredients
