Apricot Jam has always been a special treat. Maybe it is because I grew up singing “Popcorn Popping On An Apricot Tree” or because they are so small that they are so much work to pick or because they are lesser grown fruit.
This year I decided to make some apricot jam. It has been years since I have made a batch.
12 lbs of Apricots or 7-8 cups of peeled and pitted Apricots
2/3 cup Lemon Juice
2 - 6 oz packages of Liquid Pectin
10 cups Sugar
1 Tablespoon Butter
Fruit Preservative
Start by sterilizing your kitchen focusing on your sink. The idea with preserves is to prolong the life of fruit and there is no better way than to start with a clean kitchen and clean as you go.
Prepare and sterilize your jars easiest way in by using sanitize on dishwasher. Wash lids in warm soapy water and set bands aside.
Use a the blanch and ice bath method to prepare and remove the apricot skin. Place fruit in boiling water for 30 to 60 seconds or until they float. Quickly remove from boiling water and drip in cold ice water. The skins will slip off. Peel skins and remove the pits by cutting in half.
Put in a bowl and sprinkle with fruit preservative and you go. Use a potatoes masher or whisk to breakup apricots to your desired texture. I prefer slightly chunky.
Combine prepared apricots with lemon juice and sugar in a saucepan. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently. Add up to 1 tablespoon butter or margarine to reduce foaming, if desired
Add pectin, immediately squeezing entire contents of pouches. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Heat jars with mouth side down in simmering water in low rimmed pan. Bring water to boil for 3 minutes and turn off. If sterilizing boil 15 minutes. Keep jars in hot water until ready to fill.
Fill jars leaving only air gap of 1/2 inch. Easiest way is to fill to the base of the neck. It is easiest to use a mason jar funnel and a ladle. If you don’t have a funnel be careful to keep jam from the top of the mason jar neck. Make sure if you spill on the neck to clean it before you place lids and rings.
Once full place lids and rings. Lids do not require heating. They just need to be placed on a clean surface and the rings tightened by hand until snug.
Prepare water bath. Process jars adjusting for altitude. In Utah, it is 25 minutes. Other areas it could be 10. See resource links below.
Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Utah Resources or similar altitide
National Resources
Popcorn Popping Song
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