Apricot Jam

   Recently, I made up a double batch of apricot jam for my family. Apricot of course is DH's favorite. As quickly as the jar in the fridge is evaporating, I may have to make another dozen half pints! In this instance though I used a recipe from Linda J. Amendt's "Blue Ribbon Preserves." Unlike most apricot jams, she calls for peeling them.  It is definitely worth the effort! The resulting jam has an intense apricot flavor and is smooth.


Apricot Jam
makes 6 -7 half pint jars

4 cups pitted, peeled, crushed or finely chopped apricots
6 tablespoons lemon juice
6 cups of sugar
1/2 tsp unsalted butter
1 (3 ounce) pouch liquid pectin

In a pan combine the prepared apricots and lemon juice. Add half of the sugar, cover and let stand one hour.

Remove the cover and add remaining sugar. Over medium low heat, warm the mixture until all the sugar is dissolved. Increase the heat to medium high and bring the mixture to a boil. Boil for two minutes stirring gently. Remove from heat and skim off foam.

Return the pan to the heat  and boil again. Boil one minute stirring gently. Remove from heat and skim off any foam.

Stir in the butter. Bring to a full rolling boil over medium high heat. Stir in the contents of the pectin pouch. Return to a full boil, stirring constantly. Boil for one minute. remove from heat and skim off any foam.

To prevent separation in the jars, allow the jam to cool five minutes before filling jars. Follow proper water bath canning procedures. Process in a 200F water bath for 10 minutes (15 minutes for pints).


TIPS!

First of all when I made a double batch of jam, I had the equivalent of 14 half pints instead of twelve. It would be wise to either prepare 14 jars for canning, or have a pint jar cleaned to have some ready for the fridge. Your family will love you for the later!

Secondly, don't throw away those skins! Apricots can be extremely expensive. Get the most use out of them as you can. In my next post I will show you how to turn those skins into a yummy apricot syrup and a scrumptious apricot filling! If you follow my ideas, the only things wasted are the pits!