We live off of freezer jam, but since I'm making all of my grandma's recipes, I got to try a jam that you can and preserve. I did it in my electric pressure cooker like I do salsa, and it worked like a charm. Can I just say how yummy this is? It has a few interesting ingredients that really piqued my interest, and they did not disappoint. I'm so happy we have a good number of jars to hold us for a while. So, so good!
Apricot Jam
Makes about 7 cups jam
2 cups apricots, pitted and chopped
2 cups water
1 (8 oz.) can crushed pineapple, drained
1 packet orange Kool-aid
1 box pectin
6 cups sugar
In a large pot, combine apricots, water, pineapple, Kool-aid, and pectin. Bring to a boil. Add the sugar and bring back to a rapid boil for 4 minutes. Remove from heat. Skim foam and pour into bottles. Process jars according to canning directions.
When I first read this recipe and saw the Kool-aid, I admit I giggled to myself a bit. But you know what, it gave it a great color and added just enough orange to the jam to notice, but not overpower. The pineapple gives it sweetness, but you don't notice it because it's not chunky. I actually used canned apricots since they aren't in season. I just drained them well and chopped them.
I had a smorgasbord of jars to can in and then bought some new lids so they could seal. The color turned out so pretty, and using my electric pressure cooker was a breeze. I would be sure to follow the directions for your particular pressure cooker as they are not all the same, but mine had me process the jars for 15 minutes. I had them sitting on a trivet in the cooker and filled with water 1/4 of the way up the largest jar. They all popped immediately after I depressurized and opened the lid.
There is something so pretty and satisfying about canned foods. They taste better too.
We've already enjoyed this on french toast, english muffins, and toast. I'm excited to use it in a PB&J this week!
Recipe Source: Recipe from my Grandma Carol Preece