This homemade apricot jam is delicious when used as a spread on toast, breads, bagels, muffins and even when used as a chicken or fish marinade. It’s fairly easy-to-make and is preserved using a water bath canner. You’ll need glass mason jars (pint size) and your basic water bath canning supplies. Home canning jams and jellies is a lot easier than you might think! The recipe will yield approximately 5 pint size jars.
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Apricot Jam Recipe
2 quarts crushed, peeled, pitted apricots
1/4 cup lemon juice
6 cups granulated sugar
Wash the apricots under running water to clean them really good. To peel apricots, blanch them in boiling water for 40-60 seconds. Immediately cool them down to stop the cooking process by submerging them in cold water. Cut off the peel or pull it off with your fingers. Cut apricots in half lengthwise, remove the pits. Coarsely chop the flesh, then crush using a potato masher. You need 2 quarts of crushed apricots for the recipe.
Combine crushed apricots, lemon juice and granulated sugar in a large pot. Bright the mixture slowly to a boil, stirring until the granulated sugar dissolves. Increase heat to medium-high and cook rapidly to a gelling point of 220 degrees F, stirring to prevent sticking. Remove from heat. Skim off foam.
Ladle hot jam into a hot jar leaving 1/4″ headspace. Remove air bubbles. Clear jar rim. Center the lid on the jar and adjust the band until it’s fingertip tight. Don’t overly tighten it! Place jar on the rack elevated over simmering water in a boiling-water bath canner. Repeat until you have all of the jars filled.
Lower the rack into the simmering water. Water must cover the jars by at least 1″. Adjust the heat to medium-high, cover the canner and bring the water to a roiling boil. Process pint jars for 15 minutes. Turn off the heat and remove the cover. Let the jars cool for 5 minutes sitting inside the canner. Remove the jars from the canner, do not retighten the bands if they’re loose. Place jars on a towel protecting your countertop. Don’t place them in a drafty area. Let them sit for 12 hours without moving or touching them! Check the seals after 12 hours to make sure all jars sealed properly. If not, you need to refrigerate that particular jar of jam.
If properly processed…jam should keep for up to 1 year. I like to store my jars in my pantry. A cool, dry and dark place for best storage results.
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