Dried Apricot Jam (no pectin)

With dried fruit available year round, you can make this jam in any season. And even though you soak the dried apricots to rehydrate them, the jam cooks in a fraction of the time compared to fresh fruit. We love adding some peach brandy to ours for an extra flavor pop.

Prep Time: 3 hours - 12 hours, depending on grade of apricot used

Cook Time: About 1 1/2 hours

Ingredients:

2 lbs Gibson Farms dried apricots (Slabs work best)

5 cups sugar

2 (16-oz.) cans crushed pineapple

1/2 cup peach brandy (optional - but highly recommended!)

Directions:

1. Cut apricots into quarters and place in a bowl with water to cover. Soak for 3 hours if using Slabs, or overnight (8-12 hours) if using a thicker grade (such as Fancy Extra Ripe). The apricots will be nice and plump once they have soaked long enough.

2. Place apricots and liquid in a kettle with the crushed pineapple. Bring to a near boil before reducing to a low simmer and cook for 1 hour, stirring often.

3. Add the sugar and brandy (if using) and raise the heat to a boil, stirring constantly. It should take about another 1/2 hour for the liquid to reduce and the jam to get thick and sticky. You can cook for a little more or less time, depending on how thick you want your jam.

4. Ladle jam into prepared jars, leaving 1/4" headspace. Wipe rims, apply lids and process using your preferred canning method.

Yields about 9 half pints.