Prep 15 mins
Cook 1 hr
Very tangy, not too sweet! Heaven must taste like this. Got this from the NPR website, with a story about going to pick the apricots at the orchard every summer. http://www.npr.org/templates/story/story.php?storyId=12195825 Note: I pack the apricot halves firmly into the measuring cup so they are bursting full when I measure them. If you don't pack them in as firmly, you might want to use a few more apricots. Also, a note about the serving size: this assumes you are using a tablespoon or so as a serving to spread on a piece of bread. In my experience, this recipe makes just less than a pint of jam.
- Don't worry about the skin, which disappears in the course of cooking.
- Bring to a boil, lower heat, and cook until the mixture turns a bit darker and looks like jam when you let it dribble off a spoon (about 45 to 60 minutes.).
- Stir it frequently enough that it doesn't stick to the bottom of the pot.
- You can skim off the lighter colored stuff that rises to the top if you want, otherwise it seems to just disappear after a while.
- Wash and can according to canner instructions.
- Or, keeps well in refrigerator only, about 2-3 months, or in freezer, up to 12 months.
this is delicious!!! it has a nice tang to it which I think most apricot jams lack. I used 2nd grade apricots and made a small batch first and am now making a big batch as it turned out so nice.
This is a wonderful, wonderful jam! I reduced the amount using 4 apricots (1 cup) and 1/4 cup sugar and 1/2 lemon (we love lemons)! This would have yeilded about 1/2 cup (read on). I was tasting each time I stirred after the first 20 minutes. Unfortunately, I didn't get a photo as other things had needed urgency, so I turned it down to low, but it wound up over-cooked to something that resembled caramel but the color of molasses. I am so glad I tasted it as I went along, it is very, very yummy, and nothing beats homemade! I look forward to making this again (and not over-cooking) as it started out so perfectly yummy for us. A final note; since this is so simple to make such a small amount at a time, unless gift giving or storing for when apricots are out of season, you can just whip this up the day before serving. :)