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.

在大汤锅底部放一个蒸架，加水至锅的一半。将水烧开，用支架将罐子间隔 5 厘米放入沸水中。再倒入沸水，使水面至少没过罐子 2.5 厘米。再次煮沸，盖上锅盖，煮 10 分钟。.

将罐子从汤锅中取出，放在铺有布料或木质表面上，彼此间隔几英寸。静置24小时，期间不要移动罐子。用手指轻轻按压每个盖子的中心，确保盖子不会上下移动。取下密封圈，存放在阴凉避光处。.