CHICOPEE, Mass. (Mass Appeal) Take your jams to the next level with a few amazing additions! Jane Janovsky from Just Janes Jams showed us how to make some fancy jam.
Apricot/Peach Rum Raisin Jam
- 1.5 cups chopped apricots
- 1.5 cups chopped peaches
- 1/3 cup raisins
- 1/4 cup dark rum
- 2 tbsp lemon juice
- 4 tbsp pectin
- 4 cups sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
Boil empty jars in a canner.
Combine fruit, pectin, lemon juice, spices and rum in a kettle.
Bring to a rolling boil, stirring continuously.
Add sugar and keep stirring until ingredients reach a second boil.
Let the pot boil for one minute and then remove from heat.
Ladle hot jam into pre-heated jars and seal with lids and bands.
Return filled jars to hot water and boil for 10 minutes to process.
Remove jars from hot water and leave to set for 12 to 24 hours.