Apricot Jam with Candied Orange Peel and Cinnamon
A flavorful fresh homemade apricot jam infused with cinnamon and featuring candied orange peel. Can be stored in a fridge or preserved for long term use.
Servings: 3 17 oz (500ml) jars
Ingredients
- 2 oranges
- 4 cups (800g) sugar
- 2/3 cups water
- 2 1/4 lb (1 kg) apricots
- 2 tablespoons butter
- 1/2 teaspoon ground cinnamon
Instructions
- Cut off the top and bottom of each orange. Cut the skin into quarters. Remove the peel including white pith and cut into strips.
- Transfer the strips to a saucepan and cover with water. Bring to a boil and simmer for 15 minutes. Drain and return the peel to the saucepan. Add 1 cup sugar and 2/3 cups water. Bring to a boil, stirring until the sugar dissolves. Reduce the heat and simmer for about 20 minutes.
- When done, drain the remaining syrup if there is any left and set aside. Pour the peel onto the cooling rack, separating strips, and let dry.
- Cut the apricots in half and remove seeds. Squeeze the juice out of the oranges. Coat the bottom of a large pot with butter and arrange the apricot halves. Add the remaining sugar, cinnamon, orange juice, and the syrup from cooking the orange peels. Stir well and leave for 5 hours so the apricots soak up the flavors.
- Place the pot on the fire and simmer for 20 minutes over a very low heat. Then raise the heat and keep simmering for another 20 minutes, stirring occasionally. In the very end, add the candied orange peel.
- Remove from heat and ladle the jam into clean jars. Cover tightly and refrigerate once cool. Enjoy!
Notes
As it's the very first time I make this jam, I can't say for sure how long it will keep. From what I've read on other websites, from 2 weeks to even a year.
For canning instructions please check out the USDA Complete Guide to Home Canning.