With Sharon Peterson
Apricot Jam Recipe with Waterbath Canning directions
This Apricot Jam recipe yields about 5 pints. If you want to do more at a time make two single batches in two pots. Jam recipes don’t double easily.
Apricot jam can be processed safely ina Water Bath Canner.
First gather your canning supplies.
- water bath canner
- canning jars
- canning lids and rings
- jar lifter and canning funnel
- large pot
- large spoons
- sharp knife
- towels and dish cloths
- 2 quarts crushed, peeled apricots
- 6 cups sugar
- 1/4 cup lemon juice
Wash your apricots.
Place a spoon in the freezer. (yes you will need a cold spoon later.)
The next step is actually optional. Some folks leave peels on when making apricot jam… some take it off. I used to remove the skins but I don’t anymore. It all depends on your preferred texture when the jam is done. If you want to remove the skins it is just like peeling peaches. Blanch your apricots to remove the skins.
Dip apricots into a pot of boiling water for 2 minutes. I use a blancher. Then 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.
If you are interested in doing a no sugar variety, check out Pomona’s Pectin. This will allow you to get a jam texture… with no added sugar.
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 help 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. This means it is the point where the jam will set up nicely!
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 from any stickiness. If any jam is on the rims it may interfere with the lid sealing to the jar.
Place the lids on add your screw bands and process.
0-6000 feet process 10 minutes
above 6000 feet process 15 minutes
Please note, if you process for less than 10 minutes your jars should be sterilized. I don’t want the added step so I choose to process for 10 minutes or more. See sterilizing jars.