Tuesday, March 17, 2009
#33 Apricot Jam
3 1/2 cups finely chopped fresh apricots (I used rehydrated dried apricots)
1/2 cup lemon juice
5 3/4 cup sugar
1 packet liquid pectin
If using, prepare boiling water bath and jars and lids. I used 2 pint jars, 1 larger jam jar and 1 1/2 pint jar.
Stirring constantly, bring apricots, lemon juice and sugar to a raging boil, that cannot be stirred down (using High Heat). Add liquid pectin and continue stirring on high heat for 1 minute. Remove from heat and skim foam off top. Fill jars leaving 1/4 inch headspace and put in boiling bath for 10 minutes (with the SLC altitude you really have to do it for 20 minutes). Remove from bath and set on a towel. I waited about 5 minutes then flipped them upside down to distribute the fruit evenly throughout. After about 15 minutes I flipped them back over.
I think you could just freeze the jam if you don't want to use the "canning" method. I am very excited to try this recipe! I made my mom Apricot Brandy for her birthday and used some of the apricots from that for this jam. I have some more so I will probably make another batch this week sometime!