Description
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 recipe preserves the delightful apricot flavour and offers a healthier alternative to store-bought jams, free from artificial preservatives and excessive sugar.
Ingredients
Scale
- 4 pounds apricots, ripe but firm, pitted and chopped
- 4 cups granulated sugar
- 1/4 cup lemon juice, freshly squeezed
- 1 box (1.75 oz) powdered pectin
- 1/2 cup water
Instructions
- Wash, pit, and chop apricots into 1/2-inch pieces. Place in a large pot.
- Add 1/2 cup water and bring to a boil. Cook 5 minutes until softened.
- Mix sugar and pectin together in a bowl. Gradually stir into apricots.
- Bring to a full rolling boil for 1 minute, stirring constantly. Test set with cold plate or thermometer (220°F/104°C).
- Remove from heat and stir in lemon juice.
- Skim off foam with a spoon.
- Sterilize jars by boiling 10 minutes. Keep hot until filling. Simmer lids in water.
- Ladle hot jam into jars, leaving 1/4-inch headspace. Remove air bubbles and wipe rims clean. Add lids and bands, fingertip tight.
- Process jars in boiling water bath: 10 minutes for half-pint, 15 minutes for pint. Adjust for altitude as needed.
- Cool jars 12-24 hours. Check seals. Store sealed jars up to 1 year in a cool, dark place.
Notes
Use ripe but firm apricots for best texture. Adjust sugar carefully as it affects preservation and set. Properly sealed jars last up to 1 year.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Preserves
- Method: Water Bath Canning
- Cuisine: Homemade
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg