Apricot Jam

On my cabin getaway in mid-August I came home with A LOT of fruit. This is my attempt at making Apricot Jam.

Apricot Jam:

12 cups apricots, small dice
9 cups sugar
6 Tbsps lemon juice (the bottled kind so it has a consistent acidity)
1/2 cups water

Directions:

Have your jars, lids and water ready to go for canning.

In a large pot, combine all ingredients and bring the mixture to a slow boil. A syrup starts to form as the apricots break down and release their juices. It will bubble up rapidly, so keep an eye on it. When you start seeing a white foam, skim it off and put it into an extra jar – it makes really good syrup for pancakes, granola and yogurt.

Boil it down until it reaches a good jam consistency. I used the freezer test – put a teaspoon of the mixture onto a saucer that’s been in the freezer. Place back in the freezer for about 3 minutes. If it keeps its shape when you run your finger through it, it’s probably done. I think the mixture ends up being reduced by about 1/4 to 1/2. I didn’t cook mine long enough, so it’s quite runny.

Process in a water bath as per the National Center for Home Food Preservation.

Enjoy!
Jacinthe

Tags: BC Apricots, canning, Jam, Preserving, sugar