No Cook Apricot Jam

By Hklbrries

Ingredients

• 2 1/4 pounds ripe apricots, peeled and thinly sliced
• 5 1/2 cups sugar
• 1 cup light corn syrup
• 1/4 tsp ascorbic acid crystals
• 2 pouches (3 ounces each) liquid fruit pectin
• 1/3 cup lemon juice

Details

Servings 8

Preparation

Step 1

Fully crush apricots, one layer at a time. Measure 2 3/4 cups. In 4-quart bowl, stir together fruit, sugar, corn syrup and ascorbic acid crystals until well blended. Let stand 10 minutes. In small bowl mix 2 pouches liquid fruit pectin and 1/3 cup lemon juice. Stir into fruit mixture. Stir vigorously 3 minutes. Ladle into clean 1/2 pint freezer containers, leaving 1/2-inch headspace. Cover tightly. Let stand at room temperature until set (up to 24 hours).

Store freshly made jam in refrigerator up to 3 weeks. In freezer, up to one year.