Do you love the taste of fresh jam on toast or on a peanut butter sandwich? My quick & easy recipe will show you how to turn a couple pounds of juicy apricots into a mouthwatering jam that your whole family will enjoy! Smart Recipes, American Recipes, Vegetables Recipes, Recipes Vegetables American Homemade Apricot Jam Homemade Apricot Jam Recipe | PT20M Serves 12 Ingredients: 2.5 Pounds Fresh Apricots 0.33 Cup Lemon Juice 5.75 Cups Granulated Sugar 0.5 Teaspoon Butter 1 Package Powdered Fruit Pectin In a large pot over medium heat, stir apricots, lemon juice, and sugar together. Add butter to reduce foaming. Bring 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. 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. 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. 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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