Canning Apricot Jam
Homemade Apricot Jam Recipe
- 2 Pounds washed, pitted and sliced Apricots
- 1/4 Cup Lemon Juice
- 7 Cups Sugar
- 1 Package Pectin
Place your water bath with water in it on the stove and bring it to a rolling boil while you are preparing your Apricot jam.
Begin by washing, pitting and slicing the apricots into small chunks. Take a pastry or potato masher and mash the Apricots until they are a slightly chunky liquid mixture.
Add the lemon juice and continue to stir well.
Next add the sugar and mix and mash until the sugar is fully dissolved.
Lastly, add the one package of pectin and stir until it is dissolved.
Make sure that you jam jars are washed and that you have a lid and ring for each jar. Fill each jar with your Apricot Jam, then wipe down each jar with a wet towel and place the lid on the jar. Lightly screw on the ring but not too tight.
Once all of the jars are filled place them into the water bath rack and set it into the water that was brought to a rolling boil.
Leave the jars in the water bath for 15 minutes. Remove the jars from the water bath and set them on a towel on the counter to cool. Make sure that there is space between the jars so that they are not touching. Let the jars sit for 24 hours or until sealed. Once sealed label the jars, tighten the rings and store them in a cool dark place.
If any of the jars do not seal place them into the refrigerator and use them first.
Note: Apricot jam can take up to two weeks to fully set as jam. If you have some jars that do not seal you will need to use them, however they may not yet be the consistency of jam. If that is the case then they will make perfect Apricot Syrup for pancakes or French Toast.
ENJOY!
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