Tomato-Apricot Jam

Let's Cook

1. Step 1.

   Prepare the calcium water: In a small bowl or jar with a lid, combine 1/2 teaspoon calcium powder and 1/2 cup water. Shake well to dissolve. Store in the refrigerator and shake before using; this makes enough for several batches.

2. Step 2.

   Sterilize your jars, prepare bands and lids, and have all canning tools ready.

3. Step 3.

   In a large sauté pan or Dutch oven over medium heat, heat 3 tablespoons olive oil. Add 1/4 cup diced shallot and sauté until translucent but not brown, 3 to 4 minutes.

4. Step 4.

   Add 2 pints hulled cherry tomatoes to the pan and sauté until they start to break down, about 6 minutes.

5. Step 5.

   Add 1 pound halved and pitted apricots to the pan and simmer over medium heat until the tomatoes and apricots begin to incorporate, about 5 minutes.

6. Step 6.

   Stir in 2 cups sugar, 1 tablespoon calcium water, and 1 tablespoon Pomona's Universal Pectin powder. Continue simmering, stirring occasionally, until the jam reaches 220°F on a candy thermometer, 25 to 35 minutes.

7. Step 7.

   Strain the jam through a fine-mesh strainer into a clean bowl, pressing with a spatula to remove seeds.

8. Step 8.

   Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, place lids on top, and screw on bands finger-tight.

9. Step 9.

   Process the jars in a water-bath canner according to the manufacturer's instructions. Store in the refrigerator or pantry for up to 1 year.