Boozy Apricot Jam

Ingredients

• 1/2 pound sfirm-ripe apricots, halved and pitted
• (1.75 ounce) packagefruit pectin (such as Sure-Jell Premium Fruit Pectin)
• cup swhite sugar
• 1/3 cup apricot brandy

Instructions

1. Inspect 9 half pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. Finely chop apricots; place 5 cups in a large saucepan over medium heat. Stir in pectin; slowly bring to a full rolling boil. Add sugar; stir to dissolve. Return to a full rolling boil over high heat; boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
3. Off heat, stir in apricot brandy until incorporated.
4. Pack apricot jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and tightly screw on rings.
5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. Remove the jars from the stockpot and place onto a cloth covered or wood surface, several inches apart. Rest for 24 hours without moving the jars. Gently press center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.