As you may know, I have a longtime obsession with jams and jellies and am always looking for new, interesting, spreadable combinations.  A resource that I always go to (and one of the most interesting cookbooks I own) is Mes Confitures, by Christine Ferber.  Throughout the book, Ms. Ferber not only shares her secrets to making foolproof artisanal jams and jellies, but the combinations are completely irresistible.

This Apricot and Honey Jam is guaranteed to be a hit with your friends and family – honey is the perfect compliment to the apricots and adds a unique depth of flavor to this jam.  Apricot and Honey Jam tastes great smeared on a slice of artisan bread.

Makes 3 pints

Equipment

• 3 pint sized jars with lids, sterilized

Ingredients

• 2  1/2 pounds apricots
• 3 cups granulated sugar
• 7 oz. honey
• 7 oz. water
• juice of 1 large lemon

Directions

Rinse the apricots in cold water.  Cut them in half to pit them.  Mix the apricots, sugar, water, honey and lemon juice in a ceramic bowl.  Cover with a sheet of parchment paper – refrigerate and macerate for an hour.

Pour the contents of the bowl into a pan and bring to a simmer (a copper pan is preferable, as it ensure even distribution of heat).  Pour back into the bowl. Cover with a sheet of parchment paper and refrigerate overnight.

The next day, pour this mixture into a sieve.  Bring the accumulated syrup to a boil – skim and continue cooking on high heat.  The syrup will be sufficiently concentrated at 221°F on a candy thermometer.  Add the apricot halves.  Boil for 5 minutes, stirring gently and skimming carefully.  If you don’t have a candy thermometer – add a few drops of the jam to a cold plate to check the consistency.

Put the jam into jars immediately – wipe off any drips from the rim of the jar and turn them upside down.  Store in a cool, dry place, out of the light.

I’ve been knee deep in Meyer Lemons over the last week trying to use up the box I recently received as a gift.  In my attempt to keep them as long as possible, I’m trying to find recipes that allow me to maintain the distinct flavor of these lemons long-term.  Last week I made Preserved Meyer Lemons and now I’ve decided to make this delicious Meyer Lemon Marmalade.    This recipe is surprisingly simple, but it does take a little extra time to complete the entire process.

When stored in a cool, dark place this marmalade keeps for up to 1 year.

Makes 6 (1/2 pint) jars or 3 (1 pint) jars

Equipment

• cheesecloth
• kitchen string
• mason-type jars, sterilized

Ingredients

• 1  1/2 pounds Meyer Lemons (about 6-7)
• 4 cups water
• 4 cups sugar

Directions

Halve lemons crosswise and remove seeds.  Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice.  Combine the lemon slices with the bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature for 24 hours.

Bring lemon mixture to a boil over moderate heat.  Reduce heat and simmer, uncovered, until reduced to 4 cups – about 45 minutes.  Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold plate gels – about 15 minutes.

Ladle hot marmalade into jars, filling to within 1/4 inch of the top.  Wipe rims with dampened cloth and seal jars with lids.

Put jars in a water-bath canner or on a rack set in a deep pot.  Add enough hot water to cover jars by 1 inch and bring to a boil.  Boil jars, covered, for 5 minutes and transfer with tongs to a rack.  Cool jars completely.

original recipe found here