Apricot Jam with Dried Cranberries

Apricot Jam such a pleasure. I truly get ready for this wonderful season so fruit packed. Sweet and delicious. So this year I got a bit creative with the Apricot. As you can see I got a few. I lined them up on my table for a day or two to ripen them up just right. I never want them to over-ripen because then the jam is no good. You want your fruit firm but tasty. Never mushy, bruised or mealy.

This year I added some dried cranberries. The apricots are so fresh and sweet that bit of tart added a great taste.


Makes about 7 half pints

8 cups of chopped apricots
1 cup dried cranberries
1/4 cup fresh lemon juice
4 cups of granulated sugar
Gel to 222 degrees or * 1 box pectin follow direction for pectin

Clean your fruit and cut off the spots/bruises and loosen the pit and dis-guard.  Chop your apricots. I slice the apricot in half then quarter the half. I love my jams chunky. Have your cranberries measured out . When you cook the apricots it will break up so do not worry about skin . No you do not have to peel your apricots they will dissipate when cooked.

Cook your chopped apricots on medium heat until they begin to make a thinner consistency. Add the lemon and cranberries. If the apricots are to thick just smush them to make them smaller. 

Once the apricots are cooked down to the right size and consistency for your jam it is time to get your sugar ready to add OR Mix your pectin with equal parts sugar this helps it to blend in with your fruit. If you added pectin then bring this to a rolling boil for at least 3 minutes. Then move on down to the sugar adding part with us.

With Apricot jam there is always just a little foam. This just goes with jam making at times. Nothing is wrong with you jam. Some people add a bit of butter. I have experimented with butter and with out. I choose to put less stuff in my jam's. So no butter for me. And I eat the foam on crackers after it cools. No there is nothing wrong with the foam just ugly!

There will be foam but that is good not to worry. The foam is just 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 2 cups 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 5 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 only come out with syrup. If you did not use pectin please get it to a temperature of  222 degrees with a candy thermometer. Never throw away any jam that is to thin you can re-do it or use it for Syrup! Think 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 head space. 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.

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 Center for Home Preservation for additional information and available classes. 

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