Apricot Jam

Photo by Chantal D.
Adapted from leitesculinaria.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

8-ounce jars

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Adapted from leitesculinaria.com

Ingredients

  • 5 1/2 cups 5 1/2

    cups (2 1/4 pounds) unpeeled, chopped, and pitted fresh apricots

  • 2 tablespoons 2

    tablespoons fresh lemon juice (from 1 lemon)

  • 1 1/2 cups 1 1/2

    cups granulated sugar

Directions

1. Prepare three 8-ounce jars, lids, and screwbands for canning per the manufacturer’s directions. 2. Place the apricots and lemon juice in a large stockpot. Add the sugar. Let the mixture sit at room temperature, stirring occasionally, until the sugar is mostly dissolved, about 1 hour. 3. Bring the mixture to a boil over medium-high heat, stirring often. Simmer the jam over medium heat, continuing to stir often, for 20 minutes or until the jam thickens and runs off the side of a spoon in heavy drops. Remove from the heat. Skim any foam that rises to the surface of the jam. 4. Fill and seal the hot jars one at a time, according to the manufacturer’s directions. Process the jars in the boiling water canner for 10 minutes. Use within 1 year.

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