Apricot-Rosemary Jam

Apricot-Rosemary jam was a success of the 2010 canning season so we made it again this year. And as all things seem to be going this year, we made more! It looks like Marisa decided to make some too.

Apricot Jams

DATE: 08/01/2011
FRUIT: 10 cups apricot puree, 5 tablespoons chopped rosemary
SOURCE: farmer’s market for the apricots, garden for the rosemary
RECIPE: jam on the pectin box with the addition of the rosemary
YIELD: 29 quarter-pints

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