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Apricot Anise Hyssop Jam

Submitted by: rurification on November 18, 2012
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Apricot Anise Hyssop Jam

An easy jam made with apricots and anise hyssop simple syrup. Nice for holiday gifts!

Featured in Blog Post

Difficulty: Easy

Servings: 2.5-3 pints

Prep Time: 15 minutes, not including peeling the apricots   Cook Time: 10 minutes  


4 cups peeled, pitted and chopped apricots (about 18 apricots)
1 cup cold water
1/3 cup (rounded) Dutch All Natural Jell Lite pectin
1 cup sugar
1/2 cup anise hyssop simple syrup


Combine the apricots and water in a pot with the pectin. Stir well to dissolve the pectin and heat to a boil. Stir constantly until it reaches a full rolling boil that you can’t stir down. Boil hard for 5 minutes to boil out some of the water. Add the sugar and the anise hyssop simple syrup. Stir well and return it to a hard boil. Boil 1 minute. Ladle into jars. Makes 2 1/2 to 3 pints.

Note: Anise hyssop is a tall flowering herb, Agastache foeniculum. The leaves are delicious in teas and jam.

Categories: Appetizers & Snacks, BWB Jams, Jellies, Butters & Preserves, Condiments, Fat-Free, Gourmet, Holiday, Low-Fat, Presentation, Syrups, Vegan, Vegetarian

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