Homemade Apricot Jam

Homemade Apricot Jam

1 Review 1 Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    1 d 20 m
DelightfulDines
Recipe by  DelightfulDines

“Traditional and delicious homemade jam.”

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Ingredients

Adjust Servings

Original recipe yields 7 cups

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Directions

  1. Stir apricots, lemon juice, and sugar together in a large pot over medium heat; add butter to reduce foaming. Bring apricot mixture to a rolling boil, stirring constantly. Quickly stir in pectin; return to a full boil until pectin is dissolved, 1 minute. Remove from heat and skim off any foam with a metal spoon.
  2. Sterilize jars and lids in boiling water for at least 5 minutes. Pack 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.
  3. 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 5 minutes.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for at least 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). It may take up to 2 weeks for jam to set. Store in a cool, dark area.

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Review (1)

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Cats Cookin' Corner
9

Cats Cookin' Corner

To be prepared, the jars should be sterilized for 10 minutes, before you start to make the jam, and keep the heat under the canner on warm. The water bath canner should still have the hot water in it, so it doesn't need to have water added to it, unless the water level is below the top of the jars, also, as you fill the jars with the jam, each jar should be added back to the hot water, so the jam doesn't cool off a lot. When I can jam I have 2 big pots, a water bath canner, and a 20 qt stockpot to make the jam in.I found out that using the city water in the water bath canner eats away at the sides of the canner, so I always use about 3 1/2 gallons of distilled water, in the long run, it's worth it, because you wouldn't have to buy water bath canners every time you want to make jam.Using distilled water keeps the calcium deposits and rust out of the inside of the canner and has saved me money, because I haven't had to buy another canner, just the fruit to make the great jam with!! Cook the jam to the point where the jam coats the back of a regular tablespoon

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Nutrition

Amount Per Serving (56 total)

  • Calories
  • 90 cal
  • 4%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 22.9 g
  • 7%
  • Protein
  • 0.3 g
  • < 1%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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