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Homemade Apricot Jam
Prep
10 mins
Cook
10 mins
Servings
56
Difficulty
Easy
Making homemade apricot jam is one of my favorite summer projects because it's surprisingly simple and takes just twenty minutes from start to finish. Fresh apricots are packed with vitamin A, which is wonderful for your skin and vision, and when you make jam yourself, you control exactly how much sugar goes in. Plus, you'll save a bundle compared to buying fancy jars at the store. There's something special about spreading your own golden jam on toast in the middle of winter and remembering those sunny days when you made it. This recipe comes together beautifully with just a few basic ingredients and yields gorgeous, glossy jam every single time.
Ella x
Ingredients
- 22 ½ pounds fresh apricots, pitted and finely chopped
- ⅓ cup lemon juice⅓ cup lemon juice
- 55 ¾ cups white sugar
- ½ teaspoon butter½ teaspoon butter
- 11 (1.75 ounce) package powdered fruit pectin
Detail level
Instructions
- 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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