Apricot Blackberry Jam

This year's crop of Apricots was incredible. This Apricot Blackberry Jam rocks the toast. I get so busy canning when the season is on that I forget to post for you all.

But we were also lucky enough to grab some of the apricot's from Washington.

So Apricot Blackberry Jam here we come!






Remember it is never to late to look at and plan next year's canning calendar. I love to mix up my jam's. To create a jam that makes you actually imagine the way it looked on the tree. You do want to taste the fruit prior to adding the sugar to your jam.  It is all about the temperature.


 Ingredients yields about 7 half pints - 8 0unce Jars

4 cup of chopped apricots
3 cups of blackberries
1/4 cup of lemon juice
3 to 4 cups of sugar- depends on the fruit





I thought that the mixture of some sweet apricots and just slightly tart blackberries would do a palate good.

Wash your fruit and let it dry thoroughly! 
Water is not a jam's friend !

The first thing we need to do is chop up the apricot's. Not to small and not to large as we cook them down they will get small and we will use some of our tool's to accomplish the rest.







Place your chopped apricots and the lemon juice into a large stainless steel pot and simmer until they all get nice and warm. You can mush prior to adding your blackberries. In this little picture you see I turned to the old reliable potato smasher it always seems to do the job I need.








Alright moving on we have warmed our apricots pieces and lemon now it is time to add your blackberries. Stir in your blackberries and get those to the consistency you like.  








Once you have a rolling boil coming up start to add your sugar one cup at a time. Make sure you dissolve the sugar prior to adding another cup. Once it is all dissipated bring it backup to a rolling boil.

To get it up to the right temperature which is a sweet 223 to get the gel. Just keep it at a rolling boil but keep stirring it so you do not burn the bottom or get a thicker mix on the bottom.

Now it is time to turn the flame down and let your jam sit for a few minutes prior to filling your jars. Check the jam to see if it is set. This gives you time to get the jars out of the water-bath and scrape any foam off the top of the jam.

Ladle the jam into sterilized half-pint jars leaving 1/2 inch from the top. Wipe the rims clean, add lids and rings. Process in a boiling-water bath for 12 minutes.





Once done remove from the bath let them cool for 24 hours. Once cooled remove the ring (do not store with the ring on) wipe clean and store labeled for up to one year.

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.     

Apricot Jam with Red Pepper Flakes

Apricot Jam is one of my husband favorites !

This is a great topping baked chicken or fish. But the thriller is pair it up with cream cheese and crackers. The amount of apricots I snagged off the tree was awesome. I seem to always have people willing to let me strip their tree's. I know it is the jars of jam they get that keep them calling...  and here we go

 

Red Pepper Apricot Jam

8 cups of chopped apricots
1/4 cup fresh lemon juice
4 cups of granulated sugar
1 to 2 tbs  of red pepper flakes
* Add one tbs of flakes then test once this jam sits for a few months it grabs more heat the longer it sits. I love heat !
1 box pectin


Makes 4 to 5 pints


 

Clean your fruit and cut off any spots or bruises and remove 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.







 No need to peel ! Yippee














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. Not need to peel the peels will dissipate.

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 peppers and then once they have incorporated add your 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 work out. Stir it while it is boiling if you are nervous turn it down a bit. I have found heat helps the jam gel . 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.

Keep this rolling boil going for yet another 5 minutes when you have made jam for a while you will know your jell point even without 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  4 pint jars. Always have extra jars you just never know. So far nothing in canning or cooking is exact,  well for me it isn't.

Fill jars to 1/4 inch from the top of the jar. Wipe the rim clean. Cap and water bath your jars for
10 minutes but half pint need only 5 minutes. Let them sit for 5 minutes prior to removing them. Remove let cool overnight . Remove twist wipe clean again label and store.

This is your basic Apricot Jam Recipe with Red Pepper Flakes added.






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. 

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.