Homemade Apricot Jam
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Stir apricots, lemon juice, and sugar together in a large pot over medium heat; add butter to reduce foaming
2
Bring apricot mixture to a rolling boil, stirring constantly
3
Quickly stir in pectin; return to a full boil until pectin is dissolved, 1 minute
4
Remove from heat and skim off any foam with a metal spoon
5
Sterilize jars and lids in boiling water for at least 5 minutes
6
Pack apricot jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top
7
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles
8
Wipe the rims of the jars with a moist paper towel to remove any food residue
9
Top with lids, and screw on rings
10
Place a rack in the bottom of a large stockpot and fill halfway with water
11
Bring to a boil, then carefully lower the jars into the pot using a holder
12
Leave a 2-inch space between the jars
13
Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars
14
Bring the water to a full boil, cover the pot, and process for 5 minutes
15
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for at least 24 hours
16
Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all)
17
It may take up to 2 weeks for jam to set
18
Store in a cool, dark area