Apricot Almond Cinnamon Jam

“I just made this up. I wanted something different than the usual apricot jam so I added some almond extract and cinnamon. When you open the jar you can smell the almond but it isn't overpowering. They both are mostly a background taste. It is a softer jam but not syrupy. Great on bread with peanut butter. UPDATE: It did jell up after about a month.”
7 half pints

Ingredients Nutrition


  1. Pit, do not peel ripe apricots. Finely chop or pulse in food processor.
  2. In a large saucepan stir together prepared fruit and Certo Crystals.
  3. Bring to a boil over high heat.
  4. Add all the sugar, almond extract, cinnamon and butter.
  5. Return to a hard boil for 1 minute.
  6. Remove from heat. Stir and skim any foam to prevent floating fruit. Pour into warm sterilized jars to 1/4 inch from rim. Cover with lids and screw rings on tightly.
  7. Notes: I process my jam in a boiling water bath, for 5 minutes, to ensure the seals. One year I didn't and had to throw out a lot of jam because the seals failed.
  8. To sterilize I wash and rinse jars, lids and rings. I put the jars and rings on a cake pan in a 225°F oven before I start. I simmer the lids in water.
  9. Times are a estimate; it took about 1/2 hour from start to finish.

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