For a smoother jam, you can use an immersion blender to puree the apricots before cooking. Adjust the amount of sugar to your liking, depending on the sweetness of the apricots. Sterilizing your jars and ensuring a proper seal is crucial for safe storage. If a jar doesn't seal, refrigerate the jam immediately and use it within a few weeks. Consider adding a pinch of spice like cinnamon or ginger for a unique flavor profile.
Apricot Jam
-
PREP TIME20 mins
-
COOK TIME40 mins
-
TOTAL TIME2 hrs
-
SERVING50 People
-
VIEWS213
Capture the essence of summer with this vibrant apricot jam. Bursting with sweet and tangy flavors, this homemade preserve is perfect for slathering on toast, scones, or using as a delicious filling for pastries.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate27 g
-
Fiber1 g
-
Protein0 g
-
Sodium0 mg
-
Sugar26 g
-
Fat0 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Gather all ingredients and prepare your workspace. (5 minutes)
02 Step
Recipe View In a large, heavy-bottomed pot, combine the crushed apricots and lemon juice. (2 minutes)
03 Step
Recipe View Add the sugar to the apricot mixture. Over medium heat, stir constantly until the sugar completely dissolves. (8 minutes)
04 Step
Recipe View Once the sugar is dissolved, bring the mixture to a rolling boil. (10 minutes)
05 Step
Recipe View Continue to cook, stirring frequently, until the jam reaches the setting point. This can be tested by placing a small spoonful of jam on a chilled plate; if it wrinkles when you push it with your finger, it's ready. (15-20 minutes)
06 Step
Recipe View While the jam is cooking, prepare your jars. Sterilize five 1-pint jars, lids, and rings in a boiling water bath for 10 minutes. Keep the jars hot until ready to fill.
07 Step
Recipe View Carefully ladle the hot jam into the hot sterilized jars, leaving 1/4 inch headspace. (10 minutes)
08 Step
Recipe View Remove any air bubbles by gently tapping the jars on the counter or running a clean spatula around the inside of the jar. (3 minutes)
09 Step
Recipe View Wipe the rims of the jars with a damp cloth to ensure a clean seal. Place the lids on the jars and screw on the rings until fingertip tight. (5 minutes)
10 Step
Recipe View Process the filled jars in a boiling water bath for 15 minutes. Ensure the water covers the jars by at least 1 inch. (20 minutes)
11 Step
Recipe View Carefully remove the jars from the water bath and place them on a towel-lined surface to cool. (5 minutes)
12 Step
Recipe View As the jars cool, you should hear a popping sound as the lids seal. After they have cooled completely (12-24 hours), check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed properly.
13 Step
Recipe View Store sealed jars in a cool, dark place for up to 1 year.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Jamaal Heidenreich
Dec 30, 2024My jam didn't set properly, but I think I didn't cook it long enough. I'll definitely try again!
Donny Grimes
Oct 22, 2024I love that this recipe doesn't use pectin. It tastes so much fresher.
Burley Bode
Oct 20, 2024This recipe was so easy to follow, and the jam turned out perfectly! My family loves it on their morning toast.
Kaylee Okuneva
Jul 26, 2024I added a bit of vanilla extract to mine, and it was absolutely divine! Thanks for the great recipe.