Recipes for Apricot Jam

by Victoria Ries

Apricots are delicious when eaten fresh, dried or baked in cobblers. Apricots are particularly tempting when made into a thick, fruity jam and spread on buttered toast for afternoon tea or even breakfast. After processing your freshly-made apricot jam, the orange colored jars of look attractive sitting in your pantry. Apricot jam is simple and easy to make, and when compared with store-bought apricot jam, cannot be surpassed for flavor or texture. Jam-making doesn't require fancy equipment, just a few basic utensils: a heavy steel saucepan (not aluminum), a measuring cup and mason jars or recycled jam jars.

Apricot Jam Recipe 1

Ingredients:

5 cups of pitted, peeled and chopped apricots 6 1/2 cups of white sugar Juice of two freshly-squeezed lemons Dried pectin of choice (follow directions on the box) plus 2 tbsp. of white sugar

Method

Place into the heavy pan the apricots, sugar and lemon juice, allowing the ingredients to sit for 2 hours to bring out the full flavor of the apricots.

Bring to a boil over medium heat to prevent scorching. Boil for 5 minutes.

Skim off any scum that forms on the top of the boiling jam.

Add the pectin with 2 tbsp. of white sugar and boil for a further 2 minutes.

Remove the saucepan from heat and allow the jam to cool for 5 minutes.

Fill the hot sterilized mason jars with your freshly made jam to within a 1/2 inch of the top.

Place sterilized lids on the jars and screw on the bands.

Process the jars in a water bath for 10 minutes, cool and store in the pantry.

Unprocessed jars of apricot jam should be stored in the refrigerator to prevent spoilage.

Apricot Jam Recipe II

Ingredients:

6 cups of pitted, peeled and chopped apricots 1/4 cup lemon juice (bottled or freshly squeezed) 5 cups of white sugar Dried pectin (Sure-Jell, Certo: follow directions on the box)

Method

Combine the apricots and dried pectin/sugar mixture and bring them to a rolling boil.

Add the rest of the white sugar and boil over medium heat for 5 minutes.

Test for jell by testing a teaspoon of hot jam on a cold saucer. After 1 minute, if the jam wrinkles when it's touched, it is ready.

Remove the jam from the heat and allow to cool for 5 minutes.

Fill hot, sterilized jars with jam to within 1/2 inch of the rim.

Place sterilized lids and bands on the jars.

Process the jam in a hot water bath for 10 minutes.

Allow the hot jars of jam to cool naturally and undisturbed before storing them on the pantry shelf.

For best flavor and texture, consume produce within 6 months.

About the Author

Victoria Ries is a freelance writer whose work has been published in various print magazines, including "Guideposts," "BackHome," New Homesteading" and "Mother Earth News." Ries enjoys working on diverse topics such as travel, animal rescue, health and home business. Ries is currently working on her B.A. in psychology.