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Dried Apricot Jam

Dried Apricot Jam

  • Cook

    20 m
  • Ready In

    1 h 50 m
Cookin4Six!

Cookin4Six!

Yes you can use dried apricots to make jam! This has beautiful color and flavor. I have dried California Blenheim apricots from Apricot King shipped to me in Washington and they are wonderful.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 144 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 48 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Soak apricots in boiling water in a bowl until hydrated, about 30 minutes. Blend apricots, remaining water, and vanilla extract in a food processor, working in batches, until blended but still slightly chunky.
  2. Combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling. Add sugar and lemon juice; boil until sugar has dissolved, 1 to 2 minutes.
  3. Sterilize jars and lids in boiling water for at least 5 minutes. Pack the apricot jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the 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 10 minutes.
  5. Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

valbax
4

valbax

8/27/2013

MMMMMM Love this. I used 6 Tbls of my homade citrus pectin I canned yesterday and added 1 tsp cinnamon. This will be great holiday food.

Bob Johnson
3

Bob Johnson

6/14/2014

Way too much sugar. I only added 1/2 cup of Stevie. No pectin so added a 1/2 teaspoon of agar. Simmering under low heat for 15 minutes or until the jam thickens up. Good recipe. We used 500 grams of dried apricots and 2 large cans of apricots in heavy syrup. We discarded the syrup. Good recipe. No bwb bath. Just put in Ball pint jars and into the fridge.

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