Apricot Jam

 Apricot Jam is one of my hubby's favorite jam's. When it is the season we happen to live in what I think is the 2nd best place to be for apricots. The # 1 is Oregon. When I was up there I had apricot's the size of my head and sweet as the day is long.

I found a produce stand that had CA grown apricots that were super big and only needed a few day's to ripen yet still be firm enough to make a good Apricot Jam.   

Apricot Jam - About 7 half pint jars

8 cups of chopped apricots
1/4 cup fresh lemon juice
2 cups of granulated sugar
1 box pectin or no pectin gel to 222 degrees

This is a simple jam.


Clean your fruit and cut off the spots/bruises and loosen the pit and discard. No fruit is perfect sometimes 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. No you do not have to peel they will dissipate when cooked.

Cook your apricots on medium heat until they begin to make a thinner consistency. Add the lemon and smash the apricots to thin the chunks up.  Once the apricots are cooked down bring the apricots up to a rolling boil and add the pectin if using (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 3 to 5 minutes. No need to peel.

Do not leave your jam this is the time for your arm workout. Stir it while it is boiling if you are nervous turn it down a bit. I have found heat makes the jam thus why we do not use pectin.

There will be foam but that is good not to worry. The foam is just the from the boiling jam coming up through the viscous jam. Here is a link to more information on Foam in my Jam .

Now it is time to add your sugar have it measure out so it is easier to add. Add it slowly about 1 cup at a time, while stirring and keep you jam at the rolling boil your not done with your work out yet. Keep this boil going for yet another 10 minutes when you have made jam for a while you will know when it has reached it gel point. Sometimes it is hit and miss there are times I have done everything perfect to come out with syrup. If you did not use pectin please get it to a temperature of about 222 degrees with a candy thermometer.

Waste nothing anything jam is great on Vanilla Ice Cream.

Your jars should be ready this amount of jam fills 7 half pint jars or 4 pint jars. Ladle the jam into the jars leaving a 1/4 inch of headspace. Wipe the rims. Cap and water bath process for 15 minutes. 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 10 minutes.


Do not store your jars with the twist on.

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Agricultural Extension Service for additional information and available classes.