There’s nothing quite like apricot jam.
Old-fashioned apricot jam
This article has not been rated yet.
Makes
8 -oz (250 mL) jars
Ingredients
- 8 cups chopped, pitted and peeled apricots
- 4 tbsp freshly squeezed lemon juice
- 6 cups granulated sugar
Instructions
- 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.
