Golden Sweet Apricot Jam
Servings
2 1/2 cups
Ready In:
30-45 minutes
Good For:
Condiment
About this Recipe
Made with fresh from the field apricots, this Golden Sweet Apricot Jam captures the essence of summer, while boasting a perfect balance of sweetness and tang.
Deliciously versatile and easy to make, spread it on toast, swirl it into yogurt, or use it as a filling for pastries.
INGREDIENTS:
- 2 pounds Fresh Apricots, pitted and chopped
- 1 1/2 cups Granulated White Sugar
- 1 Tablespoon Fresh Lemon Juice
- 1 teaspoon Vanilla Extract
- 1 packet (1.75oz.) Fruit Pectin (such as Sure-Jell)
- 1/4 teaspoon Sea Salt
Step 1
Start by washing the fresh apricots thoroughly. Cut them in half, remove the pits, and chop the apricots into small pieces. You can leave the skins on for added texture or peel them if you prefer a smoother jam.
Step 2
In a large mixing bowl, combine the chopped apricots, granulated sugar, lemon juice, and vanilla extract. Stir well to ensure the sugar evenly coats the apricots. Let this mixture sit for about 30 minutes to allow the apricots to release their juices.
Step 3
Transfer the apricot mixture to a large saucepan. If you’re using fruit pectin, follow the instructions on the packet for the correct addition. Bring to the boil (at about medium-high heat), and then slightly reduce the heat to simmer for about 22 to 25 minutes, stirring frequently to prevent burning or scorching, until the fruit breaks down and the mixture becomes slightly thickened and glossy.
Step 4
To test for doneness, place a spoonful of the jam on a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape, it’s ready to can. If it’s too runny, continue boiling for a few more minutes.
Step 5
Once the jam has thickened, remove it from the heat. Carefully ladle the hot jam into sterilized jars, leaving about ¼ inch of space at the top. Wipe the rims of the jars with a clean cloth to remove any residue, then seal with sterilized lids.
Step 6
Seal tightly with lids and process in a boiling water bath for 10 minutes to ensure preservation.
Step 7
Remove jars and let them cool completely on a clean towel before storing in a cool, dark place.
SERVINGS NOTES:
Spread it on toast, mix it into yogurt, use as a filling for pastries, or give as a gift.
STORING SUGGESTIONS:
Refrigerate for up to 3 weeks. Canned jam can last up to a year when stored in a cool, dark place.
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