Easy Apricot Jam Recipe
Ingredients
Scale
- 2 lbs of apricots (5 cups crushed fruit)
- 1/4 cup lemon juice
- 49 grams, or one Sure Gel box of fruit pectin
- 7 cups granulated sugar
Instructions
- Wash and pit fruit
- Crush, or pulse fruit in a blender
- Measure out 5 cups for fruit, and add to a large (at least 4 quart) pot or saucepan
- Stir in lemon juice, and pectin
- Heat over medium-high heat until boiling. The mixture can be a bit thick, so it might not reach a full, rolling boil, but pop and agitate.
- Add sugar all at once, and stir until dissolved
- Bring back to a full, rolling boil, and boil for exactly one minutes
- Remove from heat, and skim foam from the top
- Ladle into sterilized jars, leaving 1/2 inch of headspace, wipe rims, and screw down lids and bands
- Prepare a water bath canner with hot water, and gently lower jars into water
- Cover pot, and bring to a rolling boil
- Process pints for 20 minutes, and half pints for 15 minutes
- Remove from heat and let cool
- After 24 hours, check for seals, and wash jars
- Store in a cool place, out of direct light
Find it online: https://www.frugalfarmwife.com/article/easy-apricot-jam-recipe/