“I like making this when I get that canning itch in the middle of a Calgary winter! Very, very nice on toasted english muffins or as a topping for home baked muffins.”
48hrs 15mins
7 eight ounce jars

Ingredients Nutrition


  1. Wash, drain and chop apricots and place in a large bowl.
  2. Pour 4 cups of boiling water over apricots and let stand 48 hours.
  3. Pour into a large stainless or enamel pot.
  4. Simmer 30 minutes or until misture measures 4 cups; add sugar, almonds and lemon juice.
  5. Bring to a full, rolling boil and boil rapidly for 1 minute.
  6. Remove from heat, add pectin and stir well.
  7. Skim top if needed and ladle into hot sterilized jars leaving 1/2 inch head space, seal.
  8. Process 5 minutes in a boiling water bath.
  9. This jam is slow in setting so give it a week and don't panic.

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