Apricot Almond Cinnamon Jam

Ingredients

• 5 cups apricots, chopped

• 1 (57 g) box Certo, pectin crystals
• 5 cups sugar
• 2 teaspoons almond extract
• 1/8 teaspoon cinnamon
• 1/4 teaspoon butter or margarine

Directions

1. 1

   Pit, do not peel ripe apricots. Finely chop or pulse in food processor.

2. 2

   In a large saucepan stir together prepared fruit and Certo Crystals.

3. 3

   Bring to a boil over high heat.

4. 4

   Add all the sugar, almond extract, cinnamon and butter.

5. 5

   Return to a hard boil for 1 minute.

6. 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. 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. 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. 9

   Times are a estimate; it took about 1/2 hour from start to finish.