Mixed Batch: apricot + rosemary jam

This sweet + rosemary combination brings me back to a dinner at Andina in Portland's Pearl, with my good friends, Mark and Mattie and their sweet Georgia. We were brought a delicate spoonful of rosemary ice cream after the meal, which left such a sweet, tart, giant, earthy, bold taste in my mouth. It was like a first sexual encounter: at first you aren't so sure you're going to enjoy it, but just a few seconds in and you're completely on-board. And a few days later you're still thinking about it.

Mixed Batch Apricot | Apricot-Rosemary Jam
makes about 8 half-pints
adapted from blog Putting By
 
4 lbs. apricots, pitted and chopped
3 c. sugar
6 T. lemon juice
4 t. classic pectin
for small rosemary batch: a sprig of rosemary (finely chopped), 1 t. coarse salt


I began this as the above apricot jam recipe, bringing the chopped apricots and lemon juice to a boil in a non-reactive pan. After the fruit has simmered for around 20 minutes (bubbly and just a little chunky) add the sugar and pectin. Continue simmering for an additional 10-15 minutes.

Ladle your apricot jam into half-pint (or whichever fit your fancy) jars.

While the remaining jam is still bubbling hot in your pot, stir in the chopped rosemary and coarse salt. Let it simmer just a few seconds more.

I filled 6 half-pint jars with the apricot jam, and 2 half-pint jars with the rosemary blend (although now I wish I'd split the batches a bit more evenly).

Process in a hot-water bath for 10 minutes. Remove jars and let them rest on a dish towel until they are all sealed and cooled. Be sure to refrigerate any unsealed jars.