Apricots. They are a sweet, beautiful, orange-colored fruit that speaks summer. I remember growing up, we would head to a nearby farmer’s market to pick the freshest crop, going home to eat them right from the basket, saving the majority so Mom could show us how to make apricot jam.
That apricot jam was everything.
We would eat it on crackers, with peanut butter, on top of a baked ham and right out of the jar. It was that good.
Now that my children are getting older, there are some things I want to show them. Making apricot jam is one of those things! (This recipe works well with peaches, too!)
How To Make Apricot Jam
8 cups fresh apricots – peeled and pit removed
1/4 cup lemon juice
canning jars with lids and rings
In a large pot, crush apricots before mixing with lemon juice in a large pot; add sugar and mix well. Slowly bring the mixture to a boil, stirring constantly until sugar dissolves. Cook and stir until apricot mixture thickens, about 20-25 minutes. Remove from heat and skim foam from the top, if necessary.
Prepare jars, lids, and rings by cleaning and sterilizing all pieces in the dishwasher or a boiling water bath. Leave lids in simmering water until you are ready to seal the jars.
Ladle hot jam into very warm/hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife 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, then screw on rings.
Place a rack in the bottom of a large stockpot and fill the pot halfway with water. Bring the water to a boil, then carefully lower the jars into the pot using a canning tool. Leave a 2-3 inch space between each of the jars. You may need to add more boiling water, making sure 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 “can” for 15 minutes.
After 15 minutes, remove the jars from the pot and place them on a cloth-covered surface, several inches apart, until completely cool. Once cool, press the top of each lid with a finger, ensuring that the seal is formed and tight. Store jars in a cool place.