Apricot Jam Recipe

With Canning directions

This Apricot Jam recipe yields about 5 pints. If you want to do more at a time make single batches in two pots. Jam recipes don't double easily.

Apricot jam can be processed safely in a Water Bath Canner.

Prepare

Gather your canning supplies

water bath canner
canning jars
canning seals and rings
jar lifter
canning funnel
large pot
bowls
large spoons
sharp knife
towels and dish cloths
ladle

Ingredients

2 quarts crushed, peeled apricots
6 cups sugar
1/4 cup lemon juice

Procedure

Wash your apricots. Place a spoon in the freezer. (yes you will need a cold spoon later.)
Blanch them to remove the skins. This step is just like peeling peaches. Dip apricots into a pot of boiling water for 2 minutes. I use a blancher. Immediately remove the apricots to a sink or bowl with cold water or ice water. This stops the cooking. Slip the skins off. If your apricots are nice and ripe the skins will easily side off. If they are still a little green you may need to use a knife to help them along. Now slice the apricots in half and remove the pit.
When you have 2 quarts of apricots peeled and pitted, combine it with lemon juice and sugar in a large pot. It sure looks like a lot of sugar.... uhm that's because it IS a lot of sugar!
Stir until the sugar dissolves. Turn on the heat and bring to a boil. Stirring often to prevent scorching.
Cook Rapidly to the gelling point. I'll use a potato masher to mash up the fruit.
You can tell when the jam has reached the gelling point by taking your cold spoon and scooping up a bit of jam. The jam will cool quickly. Let it cool and tilt the spoon so the jam drips off. If it is still runny simply cook a bit longer. The jam should be thickened. Another probably easier way to tell if you're jam is ready is by temperature. First you'll need to figure out the gelling point for your elevation. Determine the boiling point temperature by holding a candy thermometer in boiling water. Add 8 degrees. This is your gelling point. When your jam has reached this temperature it is ready. Remove it from the heat.
Pour hot jam into hot jars. Leave a 1/4 inch head space. Wipe the rims clean. Place the lids on and process.

Process

pints - process for 30 minutes
quarts - process for 35 minutes

Altitude Adjustments for Boiling Water Bath Canner
Altitude in Feet	Increase processing time
1001-3000	5 minutes
3001-6000	10 minutes
6001-8000	15 minutes
8001-10,000	20 minutes