{"id":549421,"date":"2018-01-01T00:00:00","date_gmt":"2018-03-26T13:31:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/apricot-amaretto-jam\/"},"modified":"2024-10-01T12:30:34","modified_gmt":"2024-10-01T17:30:34","slug":"apricot-amaretto-jam","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/apricot-amaretto-jam\/","title":{"rendered":"Apricot Jam"},"content":{"rendered":"<p>Taking the time to make apricot jam in the heat of summer is like bottling up some sunshine for a rainy day. This simple, small-batch recipe for apricot jam is one of my favorites. It pairs the heady flavor of fresh apricots with the sweet essence of almonds in the form of amaretto. The alcohol boils off as the jam cooks, but it infuses it with its delicate, nutty aroma.<\/p>\n<p>This recipe is a good introduction to boiling water <a href=\"https:\/\/www.tasteofhome.com\/article\/canning-101\/\" data-name=\"www.tasteofhome.com\/article\/canning-101\/\" data-module=\"content engagement\" data-position=\"embedded links\">canning for beginners<\/a>. If you&#8217;d prefer not to use a boiling water canner, you can pack the finished jam into clean jars and store them in the fridge for quick usage, or in freezer containers for longer storage. Regardless of how you pack it up, you&#8217;ll be grateful to have some apricot jam stashed away for a rainy day.<\/p>\n<h2>Ingredients for Apricot Jam<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2053500\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Apricot-Jam_TOHD24_176341_AlejandroMonfort_1.jpg?fit=700%2C1024\" alt=\"Taste Of Home Apricot Jam\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Apricots:<\/strong> Fresh golden apricots, with their velvety texture and honeyed flavor, are the starring ingredient of this jam. This method will also work with freestone plums, apriums, peaches, nectarines or any other stone fruit. And if you make jam and still have apricots to use up, take a look at some of our favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/apricot-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/apricot-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">apricot recipes<\/a>.<\/li>\n<li><strong>Lemon juice:<\/strong> Tart lemon juice adds acid to the apricot mixture, ensuring that it has a safe pH for water bath canning and helping to contrast the sweet apricot and sugar mixture.<\/li>\n<li><strong>Sugar:<\/strong> Granulated sugar acts as a preservative in this recipe, both amplifying the sweetness of the apricots and fixing their color. It&#8217;s cooking the sugar and pectin together that causes the gelling action of this recipe.<\/li>\n<li><strong>Powdered fruit pectin:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-pectin\/\" data-name=\"www.tasteofhome.com\/article\/what-is-pectin\/\" data-module=\"content engagement\" data-position=\"embedded links\">Fruit pectin<\/a>, sold in the canning aisle in supermarkets and some hardware or general merchandise stores, is a powdered version of a compound that occurs naturally in apples and citrus fruits. It reacts with the cooking sugar and liquid in this recipe to thicken the mixture, helping it set to a jam texture and not a syrup one.<\/li>\n<li><strong>Butter (optional):<\/strong> A little bit of unsalted butter helps knock back the foaminess that can develop as the apricots cook, which can help yield a jam with a more clear golden look. It&#8217;s entirely about aesthetics for the finished product.<\/li>\n<li><strong>Amaretto: <\/strong>Almond liqueur, or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/amaretto\/\" data-name=\"www.tasteofhome.com\/recipes\/amaretto\/\" data-module=\"content engagement\" data-position=\"embedded links\">amaretto<\/a>, is a flavoring agent in this recipe. The alcohol evaporates from the hot fruit mixture, leaving it with an almond essence. You can substitute a lesser amount of almond extract instead.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Combine the ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2053501\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Apricot-Jam_TOHD24_176341_AlejandroMonfort_2.jpg?fit=700%2C1024\" alt=\"Taste Of Home Apricot Jam\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<p>In a Dutch oven, combine the apricots and lemon juice. In a small bowl, combine 1\/4 cup sugar and the pectin, then stir them into the apricot mixture. If desired, add the butter.<\/p>\n<h3>Step 2: Boil the jam<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2053502\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Apricot-Jam_TOHD24_176341_AlejandroMonfort_3.jpg?fit=700%2C1024\" alt=\"Taste Of Home Apricot Jam\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<p>Bring the pan to a full rolling boil over medium-high heat, stirring constantly. Gradually stir in the remaining sugar. Return to a full rolling boil, stirring constantly, for one minute.<\/p>\n<h3>Step 3: Add the amaretto<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2053503\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Apricot-Jam_TOHD24_176341_AlejandroMonfort_4.jpg?fit=700%2C1024\" alt=\"Taste Of Home Apricot Jam\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<p>Remove the pan from the heat, then stir in the amaretto. Let the jam cool in the Dutch oven for five minutes, stirring occasionally.<\/p>\n<h3>Step 4: Ladle the jam into jars<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2053504\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Apricot-Jam_TOHD24_176341_AlejandroMonfort_5.jpg?fit=700%2C1024\" alt=\"Taste Of Home Apricot Jam\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<p>Ladle the hot mixture into eight hot sterilized half-pint jars, leaving 1\/4 inch of headspace. Wipe the rims, then center the lids on the jars, screwing on the bands until they&#8217;re fingertip tight.<\/p>\n<h3>Step 5: Process the jars<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2053505\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Apricot-Jam_TOHD24_176341_AlejandroMonfort_7.jpg?fit=700%2C1024\" alt=\"Taste Of Home Apricot Jam\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<p>Place the jars into the canner with simmering water, ensuring that they are completely covered with water. Bring the water to a boil, and process for 10 minutes. Remove the jars and let them cool.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2053507\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Apricot-Jam_TOHD24_176341_AlejandroMonfort_10.jpg?fit=700%2C1024\" alt=\"Taste Of Home Apricot Jam\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<h2>Apricot Jam Variations<\/h2>\n<ul>\n<li><strong>Trade the almond for vanilla:<\/strong> Omit the amaretto and instead add the seeds scraped from a vanilla bean pod or vanilla extract to make an almond vanilla jam.<\/li>\n<li><strong>Mix up the fruits:<\/strong> Use half apricots and half plums to make a tangy apricot-plum jam perfect for making holiday <a href=\"https:\/\/www.tasteofhome.com\/recipes\/thumbprint-butter-cookies\/\" data-name=\"www.tasteofhome.com\/recipes\/thumbprint-butter-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\">thumbprint cookies<\/a>.<\/li>\n<li><strong>Add some spice:<\/strong> Omit the amaretto and instead add a whole cinnamon stick to the fruit mixture as it cooks. Using a cinnamon stick instead of ground cinnamon infuses the jam with cinnamon&#8217;s warmth without muddying up the color of the finished jam.<\/li>\n<\/ul>\n<h2>How to Store Apricot Jam<\/h2>\n<p>Once the jars of jam have cooled completely, verify that the lids of each jar have formed a seal. Remove the canning rings, label and date the jars, and store them away from sunlight in a closed cabinet. It&#8217;s important to store the jars without canning rings so you can easily tell if a seal has failed when you use them in the future.<\/p>\n<h3>Can you freeze apricot jam?<\/h3>\n<p>Absolutely. Once the jam is cool, pour it into freezer-safe containers, leaving 1\/2 inch of headspace. Label, date and freeze them for up to a year.<\/p>\n<h3>How long does apricot jam last?<\/h3>\n<p>Canned jam is quite stable. For the brightest color, enjoy it within a year, but as long as the seals on the jars are in good condition, canned apricot jam is good for up to two years.<\/p>\n<h2>Apricot Jam Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2053508\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Apricot-Jam_TOHD24_176341_AlejandroMonfort_11.jpg?fit=700%2C1024\" alt=\"Taste Of Home Apricot Jam\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<h3>Can you reduce the sugar or substitute a different kind of sweetener?<\/h3>\n<p>If you&#8217;re planning to can this recipe, please don&#8217;t try and reduce the sugar or replace it with another sweetener, as that can disrupt the formulation and render the jam unsafe for boiling water canning. If you&#8217;re not planning to can this recipe, you can adjust or modify the amount of sweetener to your liking!<\/p>\n<h3>Do you need to use bottled lemon juice to make apricot jam?<\/h3>\n<p>Some canning resources will insist on bottled lemon juice every time for a consistent acidity in apricot jam recipes meant for canning, but because apricots are already considered a high-acid food in canning terms, fresh lemon juice is fine here.<\/p>\n<h3>Can you use dried apricots to make this recipe in place of fresh ones?<\/h3>\n<p>Yes, you can substitute dried apricots to make this apricot jam recipe. Rehydrate them first by soaking them in boiling water until they&#8217;re completely soft before measuring out the volume of apricots and proceeding with the recipe as written. If you are using dried apricots, you&#8217;ll want to choose sulfured apricots to yield a jam with a bright color. Unsulfured apricots will still be delicious, but the finished jam will look more like apricot fruit butter than that pictured here.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This easy recipe for thick, chunky apricot jam lets you jar up the feeling of warm summer days and enjoy them all year round.<\/p>\n","protected":false},"author":7061,"featured_media":2058182,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307113,304212,305982,304328,305487,304007,304338,306171,304515,306182,307104,303966,304988,304368,303887,306848,305020,304558,304207,304350,324623,304388,304005,304398,304150,303883],"categories-v2":[310164,309557,311717,308984,308481,310796,308554,308992,312036,308880,312047,310155,308495,308935,308745,308478,309603,308960,308910,309555,309001,309177,308752,308549,308797,309434,308476],"coauthors":[343474],"recommended_recipes":[{"post_title":"Apricot Pineapple 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Jam","post_link":"\/recipes\/peach-raspberry-jam\/","post_image":"\/wp-content\/uploads\/2018\/01\/Peach-Raspberry-Jam_EXPS_HMGRDS18_21155_B06_21_6b-1.jpg"},{"post_title":"Strawberry Peach Jam","post_link":"\/recipes\/strawberry-peach-jam\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps26521_SD163617C02_02_10b.jpg"},{"post_title":"Plum Orange Jam","post_link":"\/recipes\/plum-orange-jam\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOH_48723_LIZZIE_PACHTER_-3-Plum-Jam.jpg"},{"post_title":"Vanilla Pear Berry Jam","post_link":"\/recipes\/vanilla-pear-berry-jam\/","post_image":"\/wp-content\/uploads\/2019\/07\/Vanilla-Pear-Berry-Jam_EXPS_TOHAS19_176478_E04_16_9b.jpg"},{"post_title":"Raspberry Mint Jam","post_link":"\/recipes\/raspberry-mint-jam\/","post_image":"\/wp-content\/uploads\/2018\/01\/Raspberry-Mint-Jam_exps141324_HC143213B07_16_2b_RMS.jpg"},{"post_title":"Honey Blueberry Cobbler 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Preserves","post_link":"\/recipes\/chicken-apricot-preserves\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25218_CW10585A01_26_1b.jpg"},{"post_title":"Orange-Berry Jam","post_link":"\/recipes\/orange-berry-jam\/","post_image":"\/wp-content\/uploads\/2018\/01\/Orange-Berry-Jam_exps48436_TH1789929_D67B-2.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Apricot-Jam_EXPS_TOHD24_176341_AlejandroMonfort_9.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/apricot-amaretto-jam\/","name":"Apricot Jam","datePublished":"2018-01-01","dateModified":"2024-10-01","prepTime":"PT30M","cookTime":"PT10M","totalTime":"PT40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Apricot-Jam_EXPS_TOHD24_176341_AlejandroMonfort_9.jpg","height":1200,"width":1200},"recipeCategory":"","description":"This easy recipe for thick, chunky apricot jam lets you jar up the feeling of warm summer days and enjoy them all year round.","recipeIngredient":["4-1\/4 cups crushed peeled apricots, (about 2-1\/2 pounds)","1\/4 cup lemon juice","6-1\/4 cups sugar, divided","1 package (1-3\/4 ounces) powdered fruit pectin","1\/2 teaspoon unsalted butter, optional","1\/3 cup amaretto"],"recipeInstructions":[{"@type":"HowToStep","name":"Combine the ingredients","text":"In a Dutch oven, combine the apricots and lemon juice. In a small bowl, combine 1\/4 cup sugar and the pectin, then stir them into the apricot mixture. If desired, add the butter.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Apricot-Jam_TOHD24_176341_AlejandroMonfort_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Boil the jam","text":"Bring the pan to a full rolling boil over medium-high heat, stirring constantly. Gradually stir in the remaining sugar. Return to a full rolling boil, stirring constantly, for one minute.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Apricot-Jam_TOHD24_176341_AlejandroMonfort_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the amaretto","text":"Remove the pan from the heat, then stir in the amaretto. Let the jam cool in the Dutch oven for five minutes, stirring occasionally.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Apricot-Jam_TOHD24_176341_AlejandroMonfort_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Ladle the jam into jars","text":"Ladle the hot mixture into eight hot sterilized half-pint jars, leaving 1\/4 inch of headspace. Wipe the rims, then center the lids on the jars, screwing on the bands until they're fingertip tight.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Apricot-Jam_TOHD24_176341_AlejandroMonfort_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Process the jars","text":"Place the jars into the canner with simmering water, ensuring that they are completely covered with water. Bring the water to a boil, and process for 10 minutes. Remove the jars and let them cool.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Apricot-Jam_TOHD24_176341_AlejandroMonfort_7.jpg?fit=700,1024"}],"recipeYield":"8 half-pints","author":[{"@type":"Person","name":"Emily Teel"}],"nutrition":{"@type":"NutritionInformation","calories":"","fatContent":"","cholesterolContent":"","sodiumContent":"","carbohydrateContent":"","fiberContent":"","proteinContent":""},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.3333335,"reviewCount":3,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-08-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mike867"},"reviewBody":"<p>First I'd like to say, this is a wonderful recipe. I could eat this with a spoon. My one critique is the amount of which the recipe claims to make. There is just no way you are getting 8 half pints of jam out of the amount of ingredients in the recipe. I just barely got 5 half pints filled and that was after scraping the pot. Apricots, in my area are imported and are a relatively expensive fruit (6 usd \/LB). I do agree. a little more amaretto probably would be nice, otherwise it's absolutely wonderful.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"steznurse"},"reviewBody":"These jam is very good.  I am not much of an apricot lover but the flavor of this jam has converted me.  I initially made one batch.  It was so good that I can't wait to make another one.  My husband wants to just eat it with a spoon.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JeffreyGreenberg"},"reviewBody":"I made this yesterday.  It came out very good.  it could have benefited from more Amaretto though.  I put in 1\/2 cup and it could have still used more.  I did use dried apricots; I didn't see anything about 'sulfered' - see below from another review. I used 2, 12 oz packages of dried apricots, put them in a saucepan, covered them with water, and let them come to a gentle boil. Crushed (OK pureed) them with immersion blender and measured 4 1\/4 cups of fruit. Then followed the rest of the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"176341","romance_copy_dek":"This easy recipe for thick, chunky apricot jam lets you jar up the feeling of warm summer days and enjoy them all year round.","enhanced_recipe_title":"Apricot Jam","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4-1\/4 cups crushed peeled apricots, (about 2-1\/2 pounds)","IngredientText":"4-1\/4 cups crushed peeled apricots, (about 2-1\/2 pounds)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup lemon juice","IngredientText":"1\/4 cup lemon juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6-1\/4 cups sugar, divided ","IngredientText":"6-1\/4 cups sugar, divided "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 package (1-3\/4 ounces) powdered fruit pectin","IngredientText":"1 package (1-3\/4 ounces) powdered fruit pectin"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon unsalted butter, optional ","IngredientText":"1\/2 teaspoon unsalted butter, optional "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup amaretto","IngredientText":"1\/3 cup amaretto"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Apricot-Jam_EXPS_TOHD24_176341_AlejandroMonfort_9.jpg","RecipeId":176341,"AttachmentSourceId":null,"AttachmentSource":"Alejandro Monfort for Taste Recipes","PhotoCredit":"Apricot Jam Recipe photo by Alejandro Monfort for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Apricot-Jam_EXPS_TOHD24_176341_AlejandroMonfort_9.jpg","ContributorId":null,"Firstname":"Linda","Lastname":"Weger","City":"Robinson","StateDescription":"Illinois","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 30 min. Process: 10 min.","MinimumServingQuantity":64,"MaximumServingQuantity":64,"Yield":"8 half-pints.","DigitalTitle":"Apricot Jam","SubmittedTitle":"Apricot Amaretto Jam","RecipeTypeId":1,"AverageRating":4.33,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_THCA18_176341_B01_05_7b.jpg","PreparationTimeInMinutes":30,"CookTimeInMinutes":10,"TotalTimeInMinutes":40,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Apricot Amaretto Jam","OriginalSourceProject":"Apricot Amaretto Jam","ContestPlacement":"","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"This thick, chunky apricot jam was my grandma's recipe; it's lovely to make something for my family and friends that she made for hers! \u2014Linda Wegner, Robinson, Illinois","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a Dutch oven, combine apricots and lemon juice. 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