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Apricot-Chamomile Jam<\/p>\nApricot-Chamomile Jam<\/p>\n
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1 \u00bd T. dried chamomile<\/p>\n
2 \u00bc cups ripe apricots, pitted and thinly sliced<\/p>\n
\u2153 cup granulated sugar<\/p>\n
2 T. freshly squeezed lemon juice<\/p>\n
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In a spice grinder or food processor, grind the chamomile flowers until the blooms resemble small flakes or sprinkles. This happens very quickly, so you only need to pulse a few times. In a medium saucepan over medium heat, add the chamomile, apricots, 1\u20442 cup filtered water, sugar, and lemon juice. Using a wooden spoon, mix until combined. Allow the mixture to simmer for about 5 minutes, until the apricots begin to break down and soften. Using a potato masher, mash the apricot slices in the mixture to help break them down further. The mixture should be syrupy. Lower the heat to medium-low and simmer until it looks glossy and thick, 10 minutes. Remove from the heat. Transfer the jam to a large, heatproof container, such as a mason jar, and let cool on the counter for about 1 hour. Seal and store in the refrigerator for up to 3 weeks.<\/p>\n","protected":false},"excerpt":{"rendered":"
Apricot-Chamomile Jam 1 \u00bd T. dried chamomile 2 \u00bc cups ripe apricots, pitted and thinly sliced \u2153 cup granulated sugar 2 T. freshly squeezed lemon juice In a spice grinder or food processor, grind the chamomile flowers until the blooms resemble small flakes or sprinkles. This happens very quickly, so you only need to pulse a few times. In a medium saucepan over medium heat, add the chamomile, apricots, 1\u20442 cup filtered water, sugar, and lemon juice. Using…<\/p>\n