Apricot Jam

incdeb's Note:

This jam is made without pectin and the list of ingredients couldn't be simpler. You will need a very large pot to prepare this in, as the jam boils up double in size during the early stages of cooking.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Serves: 80

Yield: 10.0 cups

• 8 cups diced apricots
• ¼ cup lemon juice
• 6 cups sugar

Directions:

1. Sterilize your canning jars by boiling for 10 minutes in a hot water canner.
2. You will need 5 pint jars or 10 half-pints.
3. Combine all ingredients in a large stock pot.
4. Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves.
5. Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.
6. Remove from heat and fill jars, leaving 1/4 head space.
7. Wipe rims clean and put the 2-piece metal canning lids in place.
8. Process in boiling water canner for 10 minutes.

Reviews

[judywith3]

We just had our first crop of apricots in YEARS so I couldn't afford to bungle the jam. I took a risk and added two large diced jalapenos to the fruit! Made it come alive!! Easy, easy!!

[HeyJami]

Made my 2nd batch - delicious! I watched the temp and brought it to 240 degrees. I also added 1/2 tablespoon of butter to keep it from foaming (great trick I learned from recipe 62194!). Turned out fantastic! Thanks for the great recipe!

[Chef #578731 perrogal]

this is a fantastic recipe, I had about 9 cups of apricots and put 5 C sugar and a tiny bit more lemon juice than called for. It cooked up great and beautiful, nice and thick and I have 6 1/2 pints. Oh yeah, added 3 chopped habanaros....yum sweet n spicy!!!