Brandied Apricot Jam

Preparation info
  • Makes about


    half pint jars
    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

As fresh apricots are usually expensive, hard to come by, and often tasteless (unless you have your own tree or live near an orchard, in which case all of the above are false), we’ve used the dried fruit, which does have some taste, for this preserve. The recipe was developed with California apricots. If you use the sweeter imported varieties, add less sugar.

Like the preceding recipe for Plum-Rum Conserve, this makes a particularly lov