Apricot Jam Recipe
This summer, my apricot harvest was the best it’s ever been. My family and I ate tons of sweet apricots and decided to make apricot preserves to enjoy them year round. This apricot jam will keep for one year unopened and three months in the fridge once opened.
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Yield
Eight 8oz jars
Ingredients
5 cups fresh apricots, chopped.
7 cups sugar
4 Tbs lemon juice
6 Tbs powdered fruit pectin
Tools
One 6-quart stainless steel pot
Eight 8oz canning jars, with new lids
Eight jar bands
2 kitchen towels
1/4 cup while distilled vinegar in a bowl
Make It
Sterilize a 6 quart stainless steel pot; jars, and lids. For more information, see the USDA Home Canning Guide.
Keep lids in warm water until ready to use.
Add apricots and lemon juice to the pot; stir and bring to a boil over high heat.
Whisk in the pectin until dissolved.
Add all the sugar at once, stir and bring to a rolling boil that cannot be stirred down for at least one minute.
Remove from heat and skim the foam off of the top.
Pour hot jam into the sterilized jars, leave 1/4” headspace.
Adjust headspace as necessary, and remove air bubbles with headspace tool.
Wipe the rim of each jar with a kitchen towel dipped in vinegar to remove any residue and ensure a vacuum seal.
Cover jars with lids and screw on bands “finger-tip tight.”
Add jars to pot and cover with one inch of water, bring to a boil.
Cover pot and boil jars for ten minutes.
Turn off heat, uncover pot and allow jars to sit for five minutes in water.
Use jar lifer to remove jars from pot and place on kitchen towel to prevent shattering from temperature shock.
Allow jars to cool for 24 hours.
You should hear the jars clicking throughout the day as they seal.
After 24 hours, check the seal by removing bands and pressing down on the center of each lid. If the lids are concave and do not move when pressed they are sealed.
Label your lids with the processing date (mm/dd/yy)
Store in a cool dark place such as a cupboard or pantry until ready to use.
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