Jump to Recipe Print RecipeWhen you have just a bit of fruit that you can’t use right away, don’t let it spoil: make it into a little batch of jam. This small-batch cherry apricot jam took me less than an hour from start to finish.Cherries and apricots justgo together; this jam is a splendid example.Cherry Apricot Jam1 lb apricots(this was 5 apricots)3/4 lb cherries (I used dark sweet ones)2 1/4 c sugar4 Tbsp (about 40 ml) lemon juice1/2 tsp unsalted butterRinse the fruit(of course). Pit and quarter the apricots butdon’t bother peeling them. Pit the cherries and cut them in half. Put both in a non-reactive pot(I use this 4-qt one)with the lemon juice and sugar. Combinegently, and let stand while you start to get the jars ready.Speedy processing hint: start your big pot of water to boilNOW.Put empty jars in the water, let it come to a boil, and boil for at least 10 minutes to sterilize the jars. When that’s done, take the jars out, and upend them on a folded towel. By the time the jars...
