Chanterelle-Apricot Jam

 

4 C. chanterelles

2½ C. fresh diced apricots

7 C. sugar

¼ C. fresh lemon juice

1 box SURE-JELL Fruit Pectin

½ tsp. butter or margarine

 

Sterilize (9) 8-ounce jam jars and lids in boiling water.

 

Finely dice the chanterelles. Reduce chanterelles in a deep pan under mediumlow heat for 15 minutes, until moisture has bubbled off and mushroom mixture is thick. Measure out 2½ C..  Combine mushrooms and apricots to measure exactly 5 C.. Add to the saucepan with sugar, lemon juice, pectin, and butter. Bring to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam. Ladle immediately into prepared jars, filling to within ¼ inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on tightly. Place jars on an elevated rack in a canner. Lower rack into canner. Water should cover jars by 1 to 2 inches. Cover and bring water to a gentle boil. Process for 10 minutes, adding boiling water as needed to keep the jars covered. (Add 12 minutes to the processing time for high elevation.) Remove jars and place upright on a towel to cool completely. After the jars cool, check seals by pressing the middles of lids with your finger. If lids spring back, lids are not sealed and refrigeration is necessary. Store and enjoy. This is not refrigerator jam, but it can be refrigerated to prolong shelf life and the fresh taste.  Note: If you’d like a low-sugar version, follow instructions for low-sugar SURE-JELL, making sure the mushroom-to-fruit ratio is 50/50. Or try Pomona Pectin.