5.25.2011

Apricot Jam

Apricot Jam

8 cups of chopped apricots
1/4 cup fresh lemon juice
4 cups of granulated sugar
1 box pectin

This is a simple jam.

Clean your fruit and cut off and spots or bruises and loose the pit. No fruit is perfect some times you have to work with what you have. Do not be to picky or you will have no fruit...Chop your apricots. I slice the apricot in half then quarter the half. I love my jams chunky. When you cook the apricots it will break up so do not worry about size.

  Add the lemon and cook your apricots on medium heat until they begin to make a thinner consistency. I hope the pictures help. Once the apricots are cooked down add the pectin (Mix your pectin with equal parts sugar this helps it to blend in with your fruit) Bring this to a rolling boil for at least 10 minutes. Do not leave your jam this is the time for your arm works out. Stir it while it is boiling if you are nervous turn it down a bit. I have found heat makes the jam...There will be foam but that is good not to worry..




Add the lemon and cook your apricots on medium heat until they begin to make a thinner consistency. I hope the pictures help. Once the apricots are cooked down add the pectin (Mix your pectin with equal parts sugar this helps it to blend in with your fruit) Bring this to a rolling boil for at least 10 minutes. Do not leave your jam this is the time for your arm works out. Stir it while it is boiling if you are nervous turn it down a bit. I have found heat makes the jam...There will be foam but that is good not to worry..
Ok now add you sugar have it measure out so it is easier to add ...Add it slowly while stirring and keep you jam at the rolling boil your not done with your work out yet....Ok not keep this boil going for yet another 10 minutes when you have made jam for a while you will know your jell point even with out pectin....Sometimes it is hit and miss there are times I have done everything perfect to come out with Syrup....Waste nothing any thin jam is great on Vanilla Ice Cream..





Your jars should be ready this amount of jam fills 6 half pint jars or 4 pint jars. Always have extra jars you just never know nothing in canning or cooking is exact well for me it isn't. Water bath your jars for 15 minutes.