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A Tiny Bit of Apricots and Ginger Makes Winter Sunshine in a Jam Jar

Updated on January 25, 2014

My Apricot Ginger Jam Recipe is a Snap to Make & Give

I often have a tiny amount of fresh fruits, perfectly ripe at the same time, calling for me to make some small special thing. Today I had five ripe apricots ready to eat and I heard the memory of sunny apricot jam spreading on a Winter scone or inside my homemade crepes when it's long-past time for fresh soft fruit.

Since I've begun canning again, after a long layoff, I'm focusing on delicacies, rather than staples. And the delightful thing is that what may appear to be a tiny bit of fruit can become three half-pints of exquisite jam.

Preserving for one is fun when the results are spectacular, like they are with this simple recipe. The filled jam jars are as stunning and luscious looking as the real ripe fruit. In addition to giving them as gifts I also like seeing the filled jars on the shelves of my antique secretary that stands at the end of my kitchen, in the pantry.

The recipe is special because it pairs tangy apricots with pungent fresh ginger and uses two organic natural sweeteners that are both on the low end of the glycemic index - an important point for anyone seeking to avoid the pitfalls of diabetes.

Many times I find myself eating up the last of a tray of fresh fruit that's at its prime, but preserving them in a special concoction can bring special enticement to many meals on cold and dreary Winter days.

photo credit: All Photographs AND THE ARTICLE AND RECIPE © 2013 by Leslie Sinclair. No Use Permitted.

2 Cup Full
2 Cup Full
  • Prep time: 30 min
  • Cook time: 30 min
  • Ready in: 1 hour
  • Yields: 3 half-print jars

Ingredients

  • 5 fresh ripe apricots
  • 2 " cube equivalent fresh ginger
  • 1 1/2 Cups Maple Syrup
  • 7 drops Better Stevia Syrup
  • 1 Tablespoon Pectin

Instructions

  1. Wash apricots with an earth friendly fruit and vegetable wash.
  2. Pit apricots.
  3. Chop apricots in 1/4" slices, leaving skin on.
  4. Use side of chopping knife to mash chopped apricots.
  5. Place in 1 1/2 quart saucepan.
  6. Use small knife to scrape skin off ginger.
  7. Slice ginger into long 1/4" strips, and place in pan with the apricots.
  8. Pour maple syrup into the same saucepan.
  9. Add five drops stevia into the mixture.
  10. Stir over medium heat until mixture boils and thickens, stirring constantly.
  11. Skim foam from top.
  12. Taste mixture and add additional drops of stevia, if needed. Remember that the pectin will add additional tartness so make the mixture very slightly sweet.
  13. Use small tongs or fork and remove ginger slices.
  14. ADD pectin, stirring well and skimming foam for one minutes.
  15. Ladle hot jam into half-pint canning jars.
  16. Wipe spills off jar rims with clean damp cloth.
  17. Place sterilized jar lid onto jar by touching only the edges, to prevent contamination of the jam.
  18. Screw jar ring over lid, screwing down finger-tight.
  19. Place jar on clean folded thick towel on counter, away from open window or draft.
  20. Fill all the jars, and place folded towels lightly over them. Let them sit for 24 hours, then uncover them, remove the rings carefully and test lid for seal.
  21. Apply one finger's pressure to top of jar lids to see if there is any popping sound and any movement of the center of the lid. A sealed lid is pulled down tight to the jar and does not move when pressed. Check that jars are not sticky outside, and place on pantry shelf. Decorate with a label for gifts.
Cast your vote for Leslie's Special Apricot Ginger Jam

How Do You Like Apricot Jam

Do you like homemade or store bought gourmet jams?

Homemade never fails to warm the heart! That's my choice.

Homemade never fails to warm the heart! That's my choice.

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    • Ben Reed 3 years ago

      I like homemade best.

    • KimGiancaterino 4 years ago

      I've only made jelly and jam a few times, but do purchase them at farmer's markets and street festivals.

    • Valerie Smith 4 years ago from New Zealand

      I like homemade jams but I don't make them as often as I used to when the family was growing up.

    • LoriBeninger 4 years ago

      Although I don't always have time, homemade is always my preference.

    • lesliesinclair 4 years ago

      @LeslieMirror: Yeah - it's getting more critical now that there are so many GMO fruits in the commercial market.

    • lesliesinclair 4 years ago

      @Aibrean82: Go for it! I like it far better than the apricot-pineapple jam that was the standard back when I was raising children.

    • mina009 4 years ago

      Homemade most of the times.

    • Ciderman 4 years ago

      Homemade! You can make pretty much any jam you like any way you like and not rely on 50+% sugar mixtures :)

    • chi kung 4 years ago

      definitely homemade!

    • trianson 4 years ago

      I like homemade because it is good for health

    • changrcoacher 4 years ago

      Always prefer homemade!

    • girlfriendfactory 4 years ago

      Homemade, of course!

    • TanoCalvenoa 4 years ago

      Yes! What could be better?

    • Dorian Bodnariuc 4 years ago from Ottawa, Ontario Canada

      Homemade is the best, however, it might take a while until I make my batch.

    • LeslieMirror 4 years ago

      I am not sure about the quility of store jams, thus, I prefer do it by myself. Only knowing all the ingredients I've put there, can I be sure about this very quality.

    • Aibrean82 4 years ago

      I prefer homemade all the way, but I have never made my own jam. There are people in my family who do, so I get a few jars here and there. I love apricot jam and I love ginger, so maybe I will make this recipe my first?

    Can't be bothered to make it myself so I buy from the store..

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      • Leah J. Hileman 4 years ago from East Berlin, PA, USA

        I don't have room or equipment in my tiny kitchen for canning, so I rely on storebought jam.

      This is All It Takes To Make My Jam

      If You Can't Make My Jam You Might Enjoy This Prizewinner

      Harvest Song Gourmet 100% Natural Preserve Nasft Gold Winner 2006 Apricot Preserve, 18.9-Ounce Glass Jars (Pack of 3)
      Harvest Song Gourmet 100% Natural Preserve Nasft Gold Winner 2006 Apricot Preserve, 18.9-Ounce Glass Jars (Pack of 3)

      Grown in rich soil where volcanoes flowed, and nourished with fresh water from highland springs.

      If I couldn't make my own very special jam to give as gifts then I would want to carefully select a prize winning specimen such as this fine jam.

       

      Use Large Knife Blade to Crush and Fold Over Sliced and Crushed Fruit & Mash Again

      Photograph © 2013 Leslie Sinclair - NO USE PERMITTED --- All Rights Reserved

      Adding the Maple Syrup to Mashed Fruit & Ginger

      Photograph © 2013 Leslie Sinclair - NO USE PERMITTED --- All Rights Reserved

      Less Than Two Cups Chopped & Crushed Fruit

      Photograph © 2013 Leslie Sinclair - NO USE PERMITTED

      All Rights Reserved

      Trim Around Stem End But Leave Skin Spots On

      Photograph © 2013 Leslie Sinclair - NO USE PERMITTED --- All Rights Reserved

      Stevia Styrup Requires Only Drops to Sweeten Jam

      Photograph © 2013 Leslie Sinclair - NO USE PERMITTED --- All Rights Reserved

      This Stevia Styrup is Worth Its Weight in Apricots

      NOW Foods BetterStevia Liquid,8-Ounce
      NOW Foods BetterStevia Liquid,8-Ounce

      Since I discovered this stevia syrup I use it all the time. A single drop sweetens my ginger green tea, and several drops sweeten a whole teapot full.

      I used seven drops in my jam, but you may need more or less, as a finish in the recipe, depending on the sweetness of the fruit and the sharpness of the ginger.

       

      Supplies For Making This Superb Jam in a Jiffy

      Pyrex Prepware 2-Cup Glass Measuring Cup
      Pyrex Prepware 2-Cup Glass Measuring Cup

      My Pyrex 2 Cup measure is my favorite grab-all item in my kitchen. Not only does it easily measure the jam ingredients but they look appretizing inside it too.

       
      J.A. HENCKELS INTERNATIONAL Classic 8-inch Chef's Knife
      J.A. HENCKELS INTERNATIONAL Classic 8-inch Chef's Knife

      I just bought this knife and today I chopped fresh cherries with it. Then I sliced carrots and a bit of cheese. I'm in love with this knife. Below is what I wrote when i published this recipe last week:

      "I'm in the market for a sharper chef's knife, since the one I used today had a hard time even cutting the apricots! This is the knife I aim to get." Now that I have it I know why it's highly rated and dependably made. When a knife I use so often gets dull, like my old one, it's a daily frustration.

      Using this beautifully weighted sharp knife is a joy.

       
      Coombs Family Farms Maple Syrup, Organic Grade A, Amber Color, Rich Taste, 32-Ounce
      Coombs Family Farms Maple Syrup, Organic Grade A, Amber Color, Rich Taste, 32-Ounce

      Since apricots have a pronounced tangy flavor of their own, and ginger's taste is spicy, maple syrup is a complimentary companion flavoring. It's the perfect fit for my recipe.

      Maple syrup is low on the glycemic index, a good idea for those like me who want to avoid diabetes, type II.

       

      Earn Some Points By Taking These Jam Quizzes - This is what you can make and give away!

      Photograph © 2013 Leslie Sinclair - NO USE PERMITTED --- All Rights Reserved

      Photograph © 2013 Leslie Sinclair - NO USE PERMITTED --- All Rights Reserved

      Photograph © 2013 Leslie Sinclair - NO USE PERMITTED
      Photograph © 2013 Leslie Sinclair - NO USE PERMITTED

      What Do You Think About This Jam Recipe of Mine?

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        • lesliesinclair profile image
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          lesliesinclair 3 years ago

          @smine27: You're right - using stevia and maple syrup is so much healthier than using sugar, especially for those of us who want to avoid diabetes.

        • smine27 profile image

          Shinichi Mine 3 years ago from Tokyo, Japan

          This recipe looks really good and healthy to boot! Thanks for sharing.

        • lesliesinclair profile image
          Author

          lesliesinclair 4 years ago

          @KimGiancaterino: I am being surprised and pleased at learning how many men are making the family jams, and I say - lucky wives and family! Not only is the jam tasty but the memory of making it soothes the heart.

        • KimGiancaterino profile image

          KimGiancaterino 4 years ago

          This jam recipe looks healthy and delicious. I love that you use stevia and maple syrup. We don't use white sugar at our house either. My husband loves to can, and will enjoy this. We have mostly citrus trees, so apricots will be something new to try.

        • lesliesinclair profile image
          Author

          lesliesinclair 4 years ago

          @ValerieJoy: Oh, that tickles my heart. Part of the delight was in filling tiny jars. Three half-pints seems like so much more than just one big jar of jam.

        • ValerieJoy profile image

          Valerie Smith 4 years ago from New Zealand

          This jam sounds yummy to me. I will have to make some.

        • SBRTechnologies1 profile image

          SBRTechnologies1 4 years ago

          The recipy sounds delicious.

        • LoriBeninger profile image

          LoriBeninger 4 years ago

          Yummy!

        • lesliesinclair profile image
          Author

          lesliesinclair 4 years ago

          @changrcoacher: That's a good idea. I think the ginger would go well with peaches. I'll give it a try and let you know.

        • profile image

          mina009 4 years ago

          Your apricot jam looks wonderfully delicious. I love adding different kinds of homemade fruit jam in yoghurt and having it as a healthy afternoon sweet. I have just had homemade fig jam with yoghurt and almonds and I totally enjoyed it.

        • shellys-space profile image

          Shelly Sellers 4 years ago from Midwest U.S.A.

          Your Apricot jam looks divine!

        • chi kung profile image

          chi kung 4 years ago

          definitely a new taste in the land of jams :)

        • captainj88 profile image

          Leah J. Hileman 4 years ago from East Berlin, PA, USA

          Very nice to have such easy-to-follow directions! Apricot Ginger sounds like a delicious combo.

        • Rhonda Lytle profile image

          Rhonda Lytle 4 years ago from Deep in the heart of Dixie

          I love the directions here. We tend to think of canning as having to be for large amounts. I love how this reminds us that small amounts can turn into big things! I have to try this.

        • profile image

          changrcoacher 4 years ago

          Delightful! Gorgeous photos too. I think I'll try it with some yummy peaches I got at the Farmer"s Market last Saturday...thank you!

        • girlfriendfactory profile image

          girlfriendfactory 4 years ago

          Looks divine! Perfect for the upcoming holidays, too!

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          TanoCalvenoa 4 years ago

          Wow, this looks super good. Apricots are my favorite fruit, I may have to try this sometime when I get a bunch of them. Also, I love to use ginger in food preparation.

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          Dorian Bodnariuc 4 years ago from Ottawa, Ontario Canada

          Nice recipe, I will have to try it.

        • Aibrean82 profile image

          Aibrean82 4 years ago

          I would love to try this! I'm a huge fan of anything with ginger.

          Oh, and I aced the quiz! :)

        • lesliesinclair profile image
          Author

          lesliesinclair 4 years ago

          @hkhollands: Wish I could give you some. I had to seal the jars quickly or I would have dipped a spoon into them. Thankfully there was a bit left in the pan, enough to satisfy my cravings.

        • hkhollands profile image

          hkhollands 4 years ago

          I love food in a mug. I would eat every single one of this. In a row.