Apricot jam happens to be one of my favorites and it's one I like to make low to no sugar. To me the apricot is such a delicate fruit that I don't like it super sugarfied. I hope you enjoy it as much as we do. I love it on freshly baked biscuits.
Makes 7 - 8 ounce (1 cup jars)
What You Need
3 1/2 pounds of fully ripe apricots
2 tablespoons fresh lemon juice
1 teaspoon of fruit preserver
4 1/2 cups sugar or splenda measured out into separate bowl divided
1/2 teaspoon butter
Now, Make It!
- Bring boiling-water canner, half full with water, to simmer.
- Wash jars and screw bands in hot soapy water; rinse with warm water.
- Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Pit and finely chop unpeeled apricots. Measure exactly 6 cups prepared fruit into 6- or 8-qt. stockpot. Stir in lemon juice and fruit protector.
- Mix 1/4 cup of the sugar or splenda (from the measured amount in the bowl) and pectin in small bowl.
- Add to fruit in stockpot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in remaining 4-1/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam
- Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
- Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Jam sets slowly and may take up to 2 weeks to set completely. Trust me, it's worth the wait!
Until next time, see you 'round the table