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Apricot Jam

Apricot Jam

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    2 h
Megan

Megan

I love to save money, especially with my big family. So making my own jams and jellies is a favorite hobby of mine to share with my kids. This jam is not only fun to make, but it is also very delicious. There's nothing like your own fresh jam on toasted Italian bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 50 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Mix apricots and lemon juice in a large pot; add sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam if necessary.
  2. Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing in dishwasher or boiling water bath. Leave lids in simmering water until ready to seal jars.
  3. Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
  5. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
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Reviews

RebeccaJ
9

RebeccaJ

4/29/2014

Overall, I think this recipe was good, with just some minor tweeking. I did a second batch of this but cut the sugar in half. The first batch with 5 cups of sugar was simply overpoweringly sweet. I wasn't able to taste the lovely apricot, just a mouthful of sugar zings! Other than that, It gelled beautifully and the color is vibrant... just needs less sugar!

atchemp
6

atchemp

6/28/2013

I think this recipe is a great basic without any added perservatives. I also place 1/2 teaspoon butter to keep batch from foamimg and added jalepeños for an extra kick to a few of my batches ( 1 cup). You can decrease the jalapeõs to taste.

megolsen
2

megolsen

7/25/2014

Great recipe ! I threw in half a jalapeño to add a little kick! Cut the recipe in half and it made three jars.

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