FUN WITH APRICOTS....AND CHOCOLATE!

Apricot Chocolate Chunk Jam

8 lbs of Fresh Apricots

4 C Pure Cane Sugar (I always use C&H)

1 Packet of Ball Pectin

Juice from one LIME

1-2 T Unsalted Butter

6 oz Guittard Oro Bittersweet Chocolate

Fruit Fresh

Boil the Apricots for at least 5 minutes. Drain them and squeeze the pits out, making sure that all the stems are gone as well.

Sprinkle the cooked apricots with fruit fresh to prevent them from Browning-they do it fast!!! If you use lemon or lime juice it tends to flavor the jam...

DO NOT PEEL THE APRICOTS..THE PEELS ARE GREAT FOR FLAVOR AND FIBER!!

PULSE THE APRICOTS IN A CUSINART OR BLENDER UNTIL IT IS PUREE'D... (IF YOU LIKE YOU CAN LEAVE LITTLE CHUNKS, BUT I LIKE IT PUREED BECAUSE OF THE SKINS....)

Pulse the chocolate in Cusinart until it is in little lentil size pieces.

Put about 2 T of chocolate chunks into the bottom of about 10 1/2 pint jars.

Melt butter in bottom of HEAVY Soup Pan...

Add 7-8 Cups of Fruit Puree.

Add the Juice from 1 Lime

Add One Packet of Pectin

Bring to a low boil.

Add 4-5 Cups of Sugar.

Bring to a heavy boil and AFTER it reaches its boiling point, let it boil for 70 seconds.

Remove from heat and let stand for 5 minutes.

Ladle into Jars, pouring over chocolate chunks.... (most will stay in the bottom, some will float)

Seal and process 1/2 pints for at least 15 minutes.

When you open the jam you can stir it and the chocolate will swirl like chocolate swirl ice cream. it's fun and YUMMY!!

You can use less or more chocolate, depending on how much you like it!!

Remember the Corn Starch Hint from earlier... Use it if your jam does not seem thick....Add it with the sugar.... :)