Apricot Anise Hyssop Jam (Made with Anise Hyssop Simple Syrup)

I scored some awesome fruit this summer. Among the treasures we brought home was a big box of Black Velvet apricots. The sign said they were a plum-apricot hybrid, but I think they’re mostly apricot.

They have a soft golden flesh with that distinctive apricot texture and fragrance, but they are a gorgeous dark red velvet on the outside.

Beautiful.

Gorgeous.

And tasty. I paired this luscious fruit with the anise hyssop simple syrup that I made. It was a match made in heaven. (Editorial note: See Robin’s Simple Herb Syrups.)

Apricot Anise Hyssop Jam

4 cups peeled, pitted and chopped apricots (about 18 apricots)
1 cup cold water (so they don’t burn)
1/3 cup (rounded) Dutch All Natural Jell Lite pectin (5-6 tablespoons)
1 cup sugar
1 cup anise hyssop simple syrup

Combine the apricots and water in a pot with the pectin. Stir well to dissolve the pectin and heat to a boil. Stir constantly until it reaches a full rolling boil that you can’t stir down. Boil hard for 5 minutes to boil out some of the water. Add the sugar and the anise hyssop simple syrup. Stir well and return it to a hard boil. Boil 1 minute. Ladle into jars. Makes 2 1/2 to 3 pints.

Note: Apricots are a very low pectin fruit, which means it takes extra pectin to get them to jell. Use the full amount of pectin! Make sure the jam is falling in double drips or sheets off the spoon before you stop cooking it.

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Anise Hyssop Jam

Robin from Rurification blogs at Rurification.

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