Community Pick
Apricot Jam
photo by carol
- Ready In:
- 1hr
- Ingredients:
- 3
- Yields:
-
10 cups
- Serves:
- 80
ingredients
- 8 cups diced apricots
- 1⁄4 cup lemon juice
- 6 cups sugar
directions
- Sterilize your canning jars by boiling for 10 minutes in a hot water canner.
- You will need 5 pint jars or 10 half-pints.
- Combine all ingredients in a large stock pot.
- Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves.
- Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.
- Remove from heat and fill jars, leaving 1/4 head space.
- Wipe rims clean and put the 2-piece metal canning lids in place.
- Process in boiling water canner for 10 minutes.
Questions & Replies
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Reviews
-
I always prefer recipies without store bought pectin! This is a great one. Very easy. I, like others, did not boil it for 30 minutes....more like 15. I used the spoon test to check for readiness - dip a teaspoon in and if it jells as it is dripping off the spoon and cooling, then it is ready! This will go fast at my house!
-
If you dare to boil this for 30 minutes, you will end up with apricot cotlets (jellied candies). I'm SO bummed! I even watched the temp. to make sure I didn't burn it - never made it past 220 degrees. But I decided to follow the directions as I've never made jam without pectin before. Boiling it for 30 minutes was a big mistake.
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RECIPE SUBMITTED BY
incdeb
Kelowna, BC