Classic Apricot Jam

 

Classic Apricot Jam

Classic Apricot Jam

Cansanity
Bright orange, smooth, tangy apricot jam is one of the first stone fruit jams that I make each summer. Look for this fruit at your local farmers market around the last week of July. This jam is one of the easiest jams to make because when the fruit is ripe, it can be easily halved and the stone just pops out. No peeling is required because when cooked the peel just melts into the jammy goodness. Can it in the summer and enjoy it all winter long on fresh baked biscuits or use it as part of a glaze on duck or chicken.
YIELD : 6-250 ml jars
WATER BATH PROCESSING TIME: 10 minutes for altitudes of 1000 feet or below. Adjust processing time for higher altitudes.
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Prep Time 45 mins
Cook Time 12 mins
Water Bath Processing Time 10 mins
Total Time 1 hr 7 mins
Course condiment
Cuisine American, Canadian
Servings 6 250 ml jars
Calories 32 kcal

Equipment

  • canning pot
  • wire basket or tray for the bottom of the canning pot
  • jar lift
  • magnetic lid lifter
  • 6-250 ml sterilized jars with lids and rings
  • 8-litre pot
  • funnel

Ingredients
  

  • pounds apricots rinsed, pitted and then quartered
  • 3 tablespoons lemon juice freshly squeezed
  • 3 cups sugar

Instructions
 

Prepare the apricots:

  • Rinse the apricots, halve them and remove the pits. Then cut each half again so you have quartered the apricots.
  • Put the fruit, sugar and lemon juice in the 8-litre pot and stir. Let sit for 30 minutes or up to overnight in the refrigerator. (This will draw the liquid out of the fruit.)

Make the jam:

  • Bring the fruit mixture to a boil on medium-high. Keep the temperature on medium-high and cook for 12 minutes. Stir constantly to prevent scorching on the bottom. (Besides burning, this is to ensure that you keep the bright orange colour.)
  • Note: this jam will give you a nice silky consistency but will not achieve a firm set.
  • Skim off foam if desired.
  • Ladle the apricot jam into hot sterilized jars, leaving ¼" of headspace. Top each jar with a washed and briefly warmed snap lid. (I put the snap lid in boiling hot water for 30 seconds, this softens the seal.) Add the sterilized ring and tighten to finger tip tightness. Process using the boiling water method in a canning pot for 10 minutes.
  • Remove the jars using a jar lift and place on a cutting board. Do not disturb for 24 hours.
  • Remove the rings and inspect the jars. Wipe the jars clean with a soapy cloth. Store the jam without the rings on in a dark cool place for up to a year. If any jars have failed to seal, store in the fridge and use immediately.

Nutrition

Serving: 1tbspCalories: 32kcalCarbohydrates: 8gProtein: 0.2gFat: 0.1gSaturated Fat: 0.005gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.03gSodium: 0.2mgPotassium: 43mgFiber: 0.3gSugar: 8gVitamin A: 319IUVitamin C: 2mgCalcium: 2mgIron: 0.1mg
Keyword apricot, canning, jam, water bath processing
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