Community Pick
Apricot Jam
"This jam is made without pectin and the list of ingredients couldn't be simpler. You will need a very large pot to prepare this in, as the jam boils up double in size during the early stages of cooking."
photo by carol
- Ready In:
- 1hr
- Ingredients:
- 3
- Yields:
-
10 cups
- Serves:
- 80
ingredients
- 1892.72 ml diced apricots
- 59.14 ml lemon juice
- 1419.54 ml 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
-
Should the apricots be peeled? -
Why does the picture show the pot of apricots with a thermometer in it, but the recipe doesn't indicate use of a thermometer? -
Yrs, you can use brown sugar. Yrs, you can use less sugar. The critical thing is the lemon juice. -
Can one use brown sugar in place of white? -
Can you add less sugar?
see 2 more questions
Reviews
-
Made my 2nd batch - delicious! I watched the temp and brought it to 240 degrees. I also added 1/2 tablespoon of butter to keep it from foaming (great trick I learned from recipe 62194!). Turned out fantastic! Thanks for the great recipe! -
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.
-
We just had our first crop of apricots in YEARS so I couldn't afford to bungle the jam. I took a risk and added two large diced jalapenos to the fruit! Made it come alive!! Easy, easy!!
-
I made this with only one change- I added a pat of butter while it was boiling like a previous reviewer suggested. I just got a tiny bit of foam that easily stirred back in so that was worth it. Tastes great and set up nicely, thanks for a great recipe!
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RECIPE SUBMITTED BY
incdeb
Kelowna, BC
