Apricot jam can be processed safely in a Water Bath Canner.
|Wash your apricots.
Place a spoon in the freezer. (yes you will need a cold spoon later.)
|Blanch your apricots to remove the skins. This step is just like peeling peaches.
|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.|
|Altitude Adjustments for Boiling Water Bath Canner|
|Altitude in Feet||Increase processing time|
Jam, Jelly and other Sweet Spread Recipes
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Almond Peach Jam
Strawberry Rhubarb Jam
Orange Rhubarb Jam
Apricot Jam Recipe
Blueberry Lime Jam
Fruit ButterPeach Butter
I have attempted to share safe preserving methods. However, I make no promises. You alone are responsible for your health. Be aware of current safety recommendations.
See my Full Disclaimer here.