I add crushed pineapple to apricot preserves. The flavor is excellent, but your wild apricots sound so wonderful on their own I wouldn't do it with them. I wouldn't use Frangelico for the same reason. Actually, I think I'd keep them "pure," especially if you're only getting a few jars. If I had enough for a second small batch, then I might add the vanilla or use vanilla sugar. It's hard to go wrong with vanilla. Another option might be a marmalade with slivers of candied orange peel or a conserve with almonds. It'll be fun to hear what you come up with. Carol

You might want to compare with my recipe for Apricot-Pineapple. I can't see why any water is necessary. If you add it, then you just have to drive it off. This is very similar in method to Mes Confitures but takes perhaps a bit longer and starts with peeled apricots. It's inspired by a base recipe from Helen Witty's "Fancy Pantry." This recipe, like Christine Ferber's, can be done as plain Peach or Apricot Preserves, no pineapple. Apricot-Pineapple Preserves Categories : Canning & Preserving Jams & Jellies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds ripe apricots (large ones if possible) 1/3 cup lemon juice (fresh not bottled) lemon pips (i.e. seeds) 6 cups sugar (2 lbs. 12 1/4 oz.) 1 20-oz. can crushed pineapple 1/4 teaspoon ascorbic acid crystals -- (or use Fruit Fresh per instructions) Scald apricots and skin. (About 40 seconds in boiling water or less depending on ripeness.) Place in acidulated water to hold. Quarter apricots. Ream lemon and strain juice. Place seeds in a bag. Combine apricots and lemon juice. Stir in sugar. Add seeds to the pan and set mixture in the refrigerator overnight or out on the counter for a few hours. Stir occasionally to distribute undissolved sugar. When ready, place mixture in a pan on medium heat. Bring to a hard boil then simmer 10 minutes, skimming foam. Use a spatula to avoid breaking fruit. Cook another 20 minutes or so until fruit is translucent. Don't overcook. A shorter time is fine; avoid turning apricot pieces to mush. Pour mixture into a bowl and cool. Cover with a cloth and let rest overnight again. Lift apricots out with a slotted spoon and drain well over a bowl to catch syrup. Drain crushed pineapple separately. Be sure it is drained thoroughly. Return syrup without fruit to the pan and set over medium-high heat. Boil rapidly to jelly stage (220°) or, if desired, a bit softer. Stir in crushed pineapple and reheat. Carefully stir in apricots and any remaining syrup. Boil 1 minute. Pull off heat and let cool 10 minutes, stirring occasionally to distribute fruit. Do the usual with jars, lids, etc. BWB 10 minutes. Carol

Here is LindaLou's post to Recipezaar from 2004... This recipe adapted from Kraft Foods' recipes promoting their pectin products. For best texture use the pectin this recipe was developed for. However, any "low-sugar type" pectin will result in a jam that sets up. Raspberry Chocolate Jam 6 cups prepared fruit (about 7 pints fresh raspberries) 3 squares unsweetened chocolate 4 cups sugar 1 box Sure Jel for Lower Sugar Recipes pectin 1/2 teaspoon margarine or butter Crush berries thoroughly, 1 cup at a time. If using frozen berries, use both liquid and solids; they all were part of the original fresh berry. (Sieve 1/2 of the pulp to remove some seeds if desired. You can sieve it all if preparing for those with dental problems. Removing seeds causes waste, so be sure you have enough berries.) Measure 6 c of crushed fruit into 6 or 8 quart heavy saucepan. Break the chololate squares into smaller pieces and add them to saucepan. Measure sugar into separate bowl. Mix 1/4 cup sugar from measured amount with pectin in small bowl. Stir pectin-sugar mixture into fruit in saucepan. Add butter. Bring quickly to full rolling boil, add remaining sugar, and boil exactly 1 minute, stirring constantly. Remove from heat. Skim foam and ladle into pint or half-pint jars, leaving 1/4 inch headspace and process 10 minutes in boiling water canner.

I skim as I cook it. FWIW, I pretty much only make no-pectin-added jams and preserves that involve bringing the fruit, sugar and lemon juice to a boil and simmering it for a few minutes before pouring it into a flat non-reactive container and letting it sit overnight to plump the fruit. The next day, I finish cooking the jam and process it. I skim it extensively on the first boil and there usually isn't as much to do on the second boil. This process is a bit different that the process involved with pectin-added jams, and it may be that skimming as you cook just isn't feasible as a result. I really don't know. Another FWIW, these no-pectin-added cooked jams involve less sugar than the standard pectin-added recipes. I've never cooked with the pectin formulated for lower sugar.