Ingredients
Scale
- 4 cups of fresh apricots, pitted and chopped
- 2 cups of granulated sugar
- 2 tablespoons of lemon juice
- 1 package of fruit pectin
Instructions
- Begin by thoroughly washing the apricots. Cut them in half, remove the pits, and chop the fruit into small pieces. Measure out 4 cups of chopped apricots.
- In a large pot, combine the apricots, sugar, and lemon juice. Stir well to ensure the sugar is evenly distributed. Place the pot over medium heat and bring the mixture to a boil, stirring frequently to prevent burning.
- Once boiling, reduce the heat slightly and continue to cook, stirring often, until the mixture thickens, about 20-30 minutes. If using pectin, add it according to the package instructions. To test if the jam is ready, place a small spoonful on a chilled plate. If it sets and wrinkles when pushed with your finger, it’s done. If not, continue cooking and testing every few minutes.
- While the jam is cooking, clean 5 half-pint canning jars, and keep the jars warm until you’re ready to fill them. (The recipe may only yield 4 half-pints, but keep that 5th jar on standby just in case.)
- Using a ladle and a canning funnel, carefully fill the warm jars with hot jam, leaving about 1/4 inch of headspace at the top. Gently tap the jars or use a non-metallic spatula to remove any air bubbles. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the lids on the jars and screw on the bands until they are fingertip-tight.
- Place the filled jars into a water bath canner or a large pot with a rack, making sure the jars are covered by at least 1-2 inches of water. Bring the water to a boil and process the jars for 10 minutes, adjusting for altitude if necessary.
- Carefully remove the jars using a jar lifter and place them on a clean kitchen towel to cool. Do not disturb them for 12-24 hours.
- After the jars have cooled, check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed. If it does, refrigerate the jar and use it within a few weeks. Label the jars with the date and contents, and store them in a cool, dark place. Properly sealed jars can last for a year or more.
- Prep Time: 20
- Canning Time: 10
- Cook Time: 30