I adore apricot jam. That being said, until last summer, I had never had apricot jam. Funny how something new becomes a favorite. It is that lovely combination of sweet and tart, perfect for a baked scone or on a biscuit. It's reddish orange color looks like a jewel in the sun. It smells a little bit like a fruity sweet tart. Mmmm, my mouth is starting to water just thinking about it.
So when I came across a bunch of gorgeous apricots at the grocery, I knew I had to make another big batch!
This year I am experimenting with making all no pectin recipes so I don't need to add anything to the pot except the fruit, the sugar and a little lemon juice. That being said, pectin recipes do go much faster, so if you want to make a batch and don't have a bunch of time - use the pectin.
Apricot Jam - No Pectin
Modified from this recipe on Food.com
- 8 cups diced apricots, with skins left on.
- 1/4 c lemon juice
- 6 cups sugar
- 1/4 t butter
- Place small plate in freezer
- Sterilize your canning jars by boiling for 10 minutes in a hot water canner. You will need at least 5 pint jars or 10 half-pints.
- Combine all ingredients in a large stock pot. I prefer to use a stainless steel pot.
- Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves.
- Add butter
- Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.
- After about 20 minutes of boiling, remove plate from freezer and put approximately 1 teaspoon of hot jam onto the freezer plate and let it sit on the counter for 30 seconds. If when tipped the mound moves just slightly, you are done. If it runs, continue to boil for another 5 minutes and test again.
Remove from heat and fill jars, leaving 1/4" of head space.
- Wipe top of jar and threads to remove any jam that has spilled. Seal with rings and new lids.
- Process in boiling water canner for 10 minutes