Canning Apricot Jam Recipe | Easy Homemade Fruit Preserve

Canning Apricot Jam is the perfect way to capture the taste of summer in a jar. This easy homemade recipe combines fresh, ripe apricots with sugar, lemon juice, and pectin to create a naturally sweet, tangy, and spreadable preserve. With just a few simple steps and a water bath canner, you’ll have delicious jam that lasts for months.

Enjoy it on warm toast, swirl it into yogurt, or gift it to friends and family as a thoughtful homemade treat. If you’re looking for a beginner-friendly canning recipe, this apricot jam is a must-try.

What is Canning Apricot Jam?

Canning Apricot Jam is a homemade fruit preserve made by cooking fresh apricots with sugar and pectin until it reaches a spreadable consistency. The jam is then processed in a water bath canner to create a vacuum seal, allowing it to be stored at room temperature for an extended period.

This method not only preserves the delightful apricot flavour but also offers a healthier alternative to store-bought jams, free from artificial preservatives and excessive sugar. Imagine the joy of spreading this vibrant, homemade jam on your morning toast, or gifting a jar of sunshine to a loved one. This recipe is a must-try for anyone wanting to celebrate the taste of summer year-round. Why not give it a try and create your own batch of sunshine in a jar?

Key Ingredients for Canning Apricot Jam:

• Apricots: 4 pounds, ripe but firm, pitted and chopped. Overripe fruit will be too soft and may not set properly.
• Granulated Sugar: 4 cups. Sugar acts as a preservative and helps with the gelling process. Adjusting the amount drastically can affect the jam’s consistency and safety.
• Lemon Juice: 1/4 cup, freshly squeezed. Lemon juice adds acidity, which is important for both flavour and proper setting of the pectin. Bottled lemon juice can be used, but fresh is preferred for its superior taste.
• Pectin: 1 box (1.75 ounces) powdered pectin. Pectin is essential for achieving the desired jam consistency. Look for pectin specifically formulated for jams and jellies. Low-sugar pectin can be used if you want to reduce the sugar content slightly, but follow the manufacturer’s instructions carefully.
• Water: ½ cup.

How to Make Canning Apricot Jam:

This apricot jam is simple to make, bursting with natural flavour, and incredibly rewarding. In just about an hour, you can transform fresh apricots into a delightful preserve. The whole process, from prepping the fruit to filling the jars, is straightforward.

This recipe showcases the bright, tangy sweetness of apricots in a way that’s both delicious and satisfying.

Step-by-Step Instructions:

1. Prepare the Apricots:

• Wash the apricots thoroughly under cold running water.
• Pit and chop the apricots into small, uniform pieces. Aim for pieces about ½ inch in size.
• Place the chopped apricots in a large, heavy-bottomed pot or Dutch oven.

2. Cook the Apricots:

• Add the ½ cup of water to the pot with the apricots.
• Bring the mixture to a boil over medium-high heat, stirring frequently to prevent scorching.
• Once boiling, reduce the heat to medium and cook for about 5 minutes, stirring occasionally, until the apricots begin to soften.

3. Add Sugar and Pectin:

• In a separate bowl, combine the granulated sugar and powdered pectin. This step helps prevent clumping when adding the pectin to the apricots.
• Gradually add the sugar-pectin mixture to the apricot mixture, stirring constantly to ensure the pectin dissolves completely.

4. Boil to Setting Point:

• Return the mixture to a full rolling boil that cannot be stirred down.
• Continue boiling hard, stirring constantly, for 1 minute. It’s crucial to boil the jam for the full minute to activate the pectin properly. Use a candy thermometer if you have one to make sure it reaches 220°F (104°C) for a proper set. However, the cold plate test (described below) will also work.
• Cold Plate Test: Place a small plate in the freezer before you start cooking. When you think the jam is ready, drop a small spoonful onto the cold plate. Return the plate to the freezer for 30 seconds. If the jam wrinkles when you push it with your finger, it’s ready. If it’s still runny, continue boiling for another minute and repeat the test.

5. Add Lemon Juice:

• Remove the pot from the heat and stir in the fresh lemon juice. The lemon juice balances the sweetness and helps the jam set.

6. Skim off Foam:

• Use a spoon to skim off any foam that has formed on the surface of the jam. This will result in a clearer, more appealing finished product.

7. Prepare the Jars and Canner:

• Wash the canning jars, lids, and bands in hot, soapy water. Rinse well.
• Sterilize the jars by placing them in a boiling water bath canner filled with enough water to cover the jars by at least 1 inch. Bring the water to a boil and boil the jars for 10 minutes. Keep the jars hot until ready to fill.
• Place the lids in a small saucepan and cover with water. Bring to a simmer (do not boil) and keep hot until ready to use.

8. Fill the Jars:

• Carefully remove one hot jar from the canner at a time, using jar lifters.
• Ladle the hot jam into the hot jars, leaving ¼ inch of headspace at the top of each jar.
• Remove any air bubbles by gently tapping the jar on the counter or running a non-metallic utensil (like a chopstick) around the inside of the jar.
• Wipe the rims of the jars clean with a damp cloth.
• Place a lid on each jar, and then screw on a band until fingertip tight (not too tight).

9. Process in a Boiling Water Bath:

• Carefully lower the filled jars into the boiling water bath canner, ensuring that the water covers the jars by at least 1 inch.
• Bring the water to a rolling boil.
• Process the jars for 10 minutes for half-pint (8-ounce) jars and 15 minutes for pint (16-ounce) jars. Adjust processing time for altitude:
  • 1,001 – 3,000 feet: Add 5 minutes
  • 3,001 – 6,000 feet: Add 10 minutes
  • 6,001 – 8,000 feet: Add 15 minutes
  • 8,001 – 10,000 feet: Add 20 minutes

10. Cool and Check Seals:

• Turn off the heat and carefully remove the jars from the canner using jar lifters. Place the jars on a towel-lined surface, spacing them at least 1 inch apart.
• Let the jars cool completely, undisturbed, for 12-24 hours. You should hear a “pop” sound as the jars seal.
• After 24 hours, check the seals by pressing down on the center of each lid. If the lid doesn’t flex and remains concave, it’s properly sealed. If the lid flexes, the jar didn’t seal and needs to be refrigerated and used immediately, or reprocessed with a new lid.

11. Store:

• Remove the bands from the sealed jars and wipe them clean.
• Label the jars with the date and the contents.
• Store the jars in a cool, dark, and dry place. Properly sealed and stored apricot jam can last for up to 1 year.

Why You’ll Love This Canning Apricot Jam:

This Canning Apricot Jam is a vibrant taste of summer in a jar! The main highlight is capturing the unique, tangy-sweet flavour of fresh apricots, preserving it for enjoyment throughout the year. Making your own Apricot Jam at home not only ensures higher quality ingredients but also saves you money compared to store-bought alternatives that often contain artificial additives and preservatives. Plus, you have the freedom to customize the sweetness level to your preference. Enhanced by the bright acidity of fresh lemon juice, this jam has a perfect balance of sweet and tart, making it incredibly versatile.

Compared to a strawberry jam, apricot offers a more subtle, nuanced flavour that pairs beautifully with cheeses and pastries. If you enjoyed this apricot recipe, why not explore other homemade fruit preserves or marmalades? Ready to embark on a delicious canning adventure? Start making your own Canning Apricot Jam today and taste the difference!

What to Serve Canning Apricot Jam With:

Canning Apricot Jam is incredibly versatile and can be enjoyed in countless ways. Here are a few serving suggestions:

• Breakfast Staple: Spread generously on toast, croissants, or bagels for a classic breakfast treat.
• Pastry Filling: Use as a filling for pastries, tarts, or scones.
• Cheese Board Accompaniment: Pair with a variety of cheeses, such as brie, goat cheese, or cheddar, for a delightful appetizer or dessert.
• Yogurt or Oatmeal Topping: Add a spoonful to plain yogurt or oatmeal for a burst of fruity flavour.
• Glaze for Meats: Brush on grilled or roasted meats, such as chicken or pork, during the last few minutes of cooking for a sweet and tangy glaze.
• Peanut Butter & Apricot Jam Sandwich: A delicious twist on the regular PB&J!

Top Tips for Perfecting Canning Apricot Jam:

• Use Ripe but Firm Apricots: Overripe apricots will result in a jam that is too soft and may not set properly.
• Don’t Overcook: Overcooking the jam can cause it to become too thick and sticky. Use the cold plate test to determine when the jam is ready.
• Proper Headspace: Ensure you leave ¼ inch of headspace in each jar to allow for proper sealing.
• Tighten Bands Correctly: Tighten the bands only until fingertip tight. Overtightening can prevent the jars from sealing properly.
• Adjust Altitude: Remember to adjust the processing time based on your altitude to ensure proper sealing.
• Sterilize Everything: Make sure the jars, lids, and canning equipment are properly sterilized.
• Let Jam Cool Fully: Resist the urge to check the seals too soon. Let the jam cool completely for 12-24 hours before testing the seals.

5 Facts about Canning Apricot Jam:

1. Apricots are a good source of Vitamin A and antioxidants.
2. Canning extends the shelf life of apricots, allowing you to enjoy them year-round.
3. Homemade jam allows you to control the ingredients and avoid artificial additives.
4. Canning apricots is a traditional method of food preservation dating back centuries.
5. Different varieties of apricots will yield different flavor profiles in your jam.

Storing and Reheating Tips:

• Storing: Properly sealed jars of Canning Apricot Jam can be stored in a cool, dark, and dry place for up to 1 year. Once opened, refrigerate the jam and use it within a few weeks.
• Freezing: While not typically recommended due to potential changes in texture, apricot jam can be frozen. Transfer the jam to a freezer-safe container, leaving some headspace. Thaw in the refrigerator before using. The texture may be slightly softer than fresh jam. Canning is the prefered method.
• Reheating: Apricot jam is typically served at room temperature or chilled. If you wish to warm it slightly, microwave for a few seconds or gently heat in a saucepan over low heat.

Final Thoughts:

Canning Apricot Jam is a simple yet rewarding way to capture the essence of summer and enjoy it all year round. This recipe empowers you to create a delicious, homemade preserve that bursts with flavour and embodies the delightful taste of fresh apricots. From breakfast to appetizers to dessert, the possibilities are endless.

So, gather your apricots, follow our step-by-step guide, and create a jar of sunshine today!

Read More also:

• Canning Fig Jam Recipe
• Canning Plum Jam
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Canning Apricot Jam FAQs:

Q: Why isn’t my apricot jam setting?

A: Several factors can prevent jam from setting, including insufficient pectin, undercooking, or an incorrect sugar-to-fruit ratio. Ensure you are using the correct type and amount of pectin, boiling the jam for the recommended time, and measuring your ingredients accurately.

Q: Can I use frozen apricots?

A: Yes, you can use frozen apricots, but thaw them completely and drain any excess liquid before using them in the recipe. This will help prevent the jam from being too watery.

Q: Can I reduce the amount of sugar?

A: Reducing the sugar significantly can affect the jam’s consistency and preservation properties. If you want to reduce the sugar, use a low-sugar pectin and follow the manufacturer’s instructions carefully.

Q: How do I know if my jars are properly sealed?

A: After the jars have cooled completely, press down on the center of each lid. If the lid doesn’t flex and remains concave, it’s properly sealed. If the lid flexes, the jar didn’t seal and needs to be refrigerated and used immediately or reprocessed with a new lid.

Q: Can I use a different type of fruit instead of apricots?

A: Yes, you can adapt this recipe for other fruits like peaches, plums, or nectarines. However, you may need to adjust the amount of pectin and sugar depending on the fruit’s natural pectin and sugar content.