This homemade apricot jam is traditional and delicious.
Preparation Details
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 1 day 20 mins
Servings: 56
Ingredients
- 2 ½ pounds fresh apricots, pitted and finely chopped
- 5 ¾ cups white sugar
- ⅓ cup lemon juice
- ½ teaspoon unsalted butter
- 1 (1.75 ounce) package powdered fruit pectin
Steps
- Combine apricots, sugar, and lemon juice in a large pot over medium heat; add butter to reduce foaming. Bring to a rolling boil, stirring constantly. Quickly stir in pectin; return to a full boil until pectin is dissolved, 1 minute. Remove from heat; skim off any foam with a metal spoon.
- Inspect jars for cracks and rings for rust, discarding any defective ones. Sterilize jars and lids in boiling water for at least 5 minutes.
- Pack apricot jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or a thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, and let rest for at least 24 hours. Press the center of each lid with a finger to ensure that the seal is tight (and the lid does not move up or down). It may take up to 2 weeks for jam to set. Store in a cool, dark area.
