Old-fashioned apricot jam

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8 -oz (250 mL) jars


  • 8 cups chopped, pitted and peeled apricots
  • 4 tbsp freshly squeezed lemon juice
  • 6 cups granulated sugar


  • Prepare canner (water bath). Sterilize jars and lids.
  • In a large, deep saucepan, stir apricots with lemon juice and sugar. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Boil, stirring frequently, until mixture thickens. Remove from heat and test gel. If gel stage has been reached, skim off foam.
  • Ladle hot jam into sterilized jars, leaving 1/4-inch (0.5-cm) headspace. Wipe rim. Centre lid on jar and screw on metal band.
  • Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

There’s nothing quite like apricot jam.