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
food with presence 
Mmmmmm…your jam looks so yummy! Love the colour. Our apricots went in the dehydrator this year and are a little crisp…this looks much better.
Thanks! There’s always next year!! 🙂