Recipe Source: Kingry, Judi and Lauren Devine. Complete Book of Home Preserving. Robert Rose Publishers, Toronto, 2006 p. 22
I was shopping at my local big-box shopping club when I found a flat of apricots. I was quite excited to find them, because they were in season and I'd never done much with apricots before. I was going to make an apricot jam and it was going to be good. Well, I got the first part of that right. I was unimpressed with the flavor of the apricot jam. I don't think that's the fault of the recipe, though. I think that these apricots were just not the most flavorful. It gelled up just fine, and it certainly looked very impressive. Oh well. Next time I'll get the apricots someplace else!
Apricot Jam (makes 9 8-oz jars; approx. cost per serving not available.)
8 cups chopped pitted peeled apricots
4 tablespoons lemon juice
6 cups granulated sugar
- Water bath canner
- Large saucepan
- 9 8-oz canning jars, plus lids and bands, kept warm in a 180 ̊water bath
- Ladle, canning tongs, canning funnel
- Prepare your equipment for canning.
- Combine apricots, lemon juice and sugar in the saucepan.
- Bring to a boil over medium heat, stirring constantly to dissolve the sugar.
- Continue to boil, stirring frequently, until the mixture thickens. Test the gel.
- Ladle into hot jars, leaving ¼" headspace. Put the lids and bands on the jars, tightening to fingertip-tightness.
- Put the jars into the water bath. Process 10 minutes. Remove the lid, wait 5 minutes, then remove from the bath.
- Allow the jars to cool, then label and store.