Friday, June 15, 2012

'Tis the Season for Canning - Apricot Jam

Last weekend apricots were in full season. Earlier than expected but I wasn't going to argue at all! Apricot Jam is delicious to make but it takes many many apricots to make a full batch. I used almost 2 pounds of apricots and had to cut this recipe in half. My jam turned out a bit dark because I didn't stir it as much as needed.

Apricot Jam (No pectin)

8 cups diced apricots
1/4 cup lemon juice
6 cups sugar

Combine all ingredients in a large pot.

Bring to boil over medium high heat, stirring occasionally until the sugar dissolves.

Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.

Remove from heat and fill sterilized jars, leaving 1/4 inch head space. Process for 10 minutes. (Add 1 additional minute of water bath time for every 1000 feet above sea level.)

Recipe from

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