Apricot Honey Jam combined with a Georgian Style Cilantro Sauce
Cookin' the Market is participating in a series of canning demos sponsored by Ball Canning. We created our first one at Jack London Square Farmer's Market and preserved Apricots from Allard Farm. We used a tried and true Apricot Honey Jam recipe created by our Marketing and Promotions Specialist, Debra Morris, and combined it with a Georgian style cilantro sauce. Here are the recipes for both!
- 6 cups of diced apricots
- 2 cups of sugar
- 1 3/4 cups of honey
- 2 tablespoons of lemon juice
- 2 tablespoons of pectin
- 1 tablespoon of butter
Put chopped apricots and lemon juice in a wide pot and bring to a high heat. Once heated add 1/4 of the sugar and pectin, bring to a boil. Once boiled add remaining sugar and boil for one to five more minutes to attain a thick consistency. Add butter at the end to reduce foaming. Take off heat and let sit for five minutes. Ladle into sterilized jars, cap and let cool then place in fridge, or preserve for later use using the boiling water method for 10 minutes.
*Note: Before embarking on the boiling water method make sure you have the essential tools necessary to do it correctly. Ball Jar sells starter kits for home canning that can usually be purchased at hardware stores, call ahead of time to make sure they have them. Go to www.freshpreserving.com for boiling-water method instructions.
Georgian Style Cilantro Sauce
Traditionally served with grilled meat, chicken, and vegetables, we spread ours on a rustic bread slice for a yummy snack.