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I love homemade apricot jam. My mom always used to make it and I haven’t had homemade apricot jam in years. A couple of weeks ago when we were coming home from camping we stopped by a produce stand that was selling 25 lb boxes of apricots for $14. Score! I ended up buying two boxes of apricots. They were so good! And so was my homemade apricot jam.
3 1/2 c. fresh apricots, chopped finely
1/3 c. lemon juice (fresh or bottled)
3 oz. Ball Realfruit Liquid Pectin
1/2 tsp. butter or margarine (optional)
5 3/4 c. sugar
This recipe makes 6 half pints or 3 pints of apricot jam.
First prepare your jars for canning. I place my jars, lids, and rings in the dishwasher and run them through a light cycle. This makes them hot as well as sanitized and they will be ready when you need them. Just leave them in the dishwasher until you are ready to use them.
Prepare boiling water canner by filling with water and setting on the stove to boil.
In a large sauce pan, combine chopped apricots, sugar, and lemon juice. If you want to reduce the chance for foaming, then add a 1/2 tsp. of butter or margarine.
Bring the apricot mixture to a full boil that cannot be stirred down. Quickly stir in the liquid pectin. Stir and boil for 1 minute. Remove the pan from the heat.
Skim the foam from the top with a spoon, if necessary. Ladle the apricot mixture into sterilized jars, leaving 1/4 inch headspace. Use a damp dish towel to wipe off the rim of the jar.
Place the sterilized lid and ring on the jar, screwing on the ring until it is barely tight. Process in a boiling water canner for 10 minutes (if you need to adjust for altitude see this chart). Remove the jars from the water and place on a towel on the counter, letting them sit undisturbed for 24 hours. Press on the tops of the lids to make sure they have sealed.
If they sealed you can store them for a year or more in your pantry. If one or more jars have not sealed, place in the refrigerator, they are still good to eat, you just can’t store them in the cupboard.
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