Apricot Jam…it’s one of my top 5 favorite fruit jams in the world. With that said, I’m all about homemade jam, not the stuff you purchase from a store. Today’s home canning recipe is for Apricot Jam. You’ll need basic canning supplies, glass mason jars, the ingredients listed below and a water bath canner. You’ll need approximately 2 1/2 lbs. of fresh apricots to make the recipe. I can all my fruit jams in 8 oz. glass mason jars.
Tips: Prepare all of your canning supplies, jars and measure out ingredients before starting the recipe. I like to add 2 tbsp. of white vinegar to the water in my water bath canner to help prevent rusting of the metal rack. Fill up the canner with water and have it on a light simmer while you’re preparing the recipe. Home canning can be messy! I recommend wearing an old t-shirt or an apron. Use old kitchen linens!
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Apricot Jam Home Canning Recipe
3 1/2 cups finely chopped apricots
1/3 cup fresh lemon juice
5 3/4 cups granulated sugar
1 pouch Certo Premium Liquid Pectin
Prepare the apricots. Place the finely chopped pieces (3 1/2 cups worth) into a large stockpot. Add the fresh lemon juice and the granulated sugar. Cook this mixture over medium to medium-high heat, stirring often bringing it to a full rolling boil. Boil the mixture for 1 full minute. Stir in the 1 pouch of Certo Premium Liquid Pectin. Bring the mixture back up to a full rolling boil and boil for an additional 1 full minute, stirring constantly to prevent sticking. Turn off the heat and remove the pan from the burner.
Ladle the fruit jam into the prepared 8 oz. glass mason jars leaving a 1/4″ headspace at the top. Remove the air bubbles. Use a cotton cloth to wipe the rim clean. Add the seal and the ring…adjusting the ring until it’s finger-tip tight.
Place the jar in the rack of your water bath canner. Continue to fill all jars. Lower the rack into the canner. The water must cover the tops of the jars by at least 2″ . Add additional boiling water if necessary. Cover. Bring the water in the canner to a gentle boil. Process the jam for 10 minutes. Turn off the heat. Remove the lid. Lift the rack up to the rim of the water bath canner. Let the jars sit there for 5 minutes.
Lay a cotton towel out on your kitchen counter-top. Carefully move the hot jars onto the cotton towel. Let them sit undisturbed for about 24 hours. Some jars will seal right away while others may take a few hours to seal. After 24 hours check them. Any jars that didn’t seal place in your refrigerator and use them right away.
Label the contents of all jars along with the date. Store them in your pantry for up to 1 year.
Enjoy home canning? Check out the TwoClassyChics blog for additional home canning recipes!