Boozy Apricot Jam

Inspect 9 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.

Finely chop apricots and measure; you should have 5 cups prepared fruit. Transfer apricots to a large saucepan over medium heat. Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil over high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.

Remove from heat and stir in the apricot brandy.

Pack apricot jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.

Plaats een rooster op de bodem van een grote kookpan en vul deze voor de helft met water. Breng het water aan de kook en laat de potten met een tussenruimte van 5 cm in het kokende water zakken met behulp van een pottenhouder. Giet er meer kokend water bij tot de potten minstens 2,5 cm onder water staan. Breng het water opnieuw aan de kook, dek de pan af en laat de potten 10 minuten koken.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.