If you’re looking for a sweet taste of summer during Advent, you might try to track down some apricots and stir up some jam to go with your winter morning toast or muffins. Kathy Funk of The Episcopal Community shares her memory of making jam with her mother:
“When I was a young girl about 7 year old, my mother had me start helping with the summer canning season. We always made several types of jams and preserves.
During the Christmas season we would deliver to neighbors and friends a jar of jam with either a loaf of homemade bread or muffins, or sometimes cookies with the jam in the center.
When my mother past away in 2003, I found some of her jam recipes. I now make the jam in the summer and store in a cool place. During the time leading up to Christmas, I will deliver one or two jars of jam with fresh baked muffins.”
My child, eat honey, for it is good, and the drippings of the honeycomb are sweet to your taste. Know that wisdom is such to your soul; if you find it, you will find a future, and your hope will not be cut off. ~ Proverbs 24:13-14
Makes 12 6 oz. jars
- 5 ½ cups apricots (roughly chopped)
- ¼ cup of lemon Juice
- 1 tablespoons of grated lemon rind
- 1 package powdered pectin
- 7 ½ cups of sugar
Combine apricots & lemon juice; mash apricots.
Add pectin and stir well.
Place pot over medium to high heat and bring to a boil, stirring constantly.
Add sugar and grated lemon rind. Mix well and continue stirring to a full rolling boil. Boil hard for exactly 4 to 5 minutes.
Remove from heat. Skim.
Ladle into hot, sterilized jars, leaving about 1” space at the top. Seal with two piece lids, tighten bands and invert jars 5 minutes, then turn upright., or use USDA water bath method.
Submitted by: Kathyleen Funk, Treasurer, The Episcopal Community
For a downloadable/printable version of this recipe, visit: http://www.episcopalchurch.org/blog/advent/resources
Tomorrow: Recipes for a Creole-style Réveillon