How to Make Apricot Preserves

Fresh apricots are in season for a relatively short time during the summer. In the United States, California grows around 95 percent of the apricots for the nation, with each variety boasting its own unique features. Old-fashioned Tiltons are excellent for eating out of hand, large deep-orange Pattersons are a great choice when canning and the rich flavor of Blenheims makes them ideal for making jam. Makes 7 c. or 7 (8-oz.) jars.

Difficulty: Moderate

Instructions

Things You'll Need:

• 3 lbs. apricots to yield 4 c. crushed fruit
• 7 c. sugar
• 1/4 c. fresh lemon juice
• 3 oz. liquid fruit pectin
• Groceries
• Baking Sheets
• Canning Jars
• Canning Lids
• Colanders
• Cooking Pots
• Food Processors
• Measuring Cups
• Paring Knives
• Saucepans
• Slotted Spoons
• Tongs
• Wire Cooling Rack
• Canning jars
• Saucepans
• Baking sheets
• Measuring cups

1. Wash jars in hot soapy water and rinse. Place on a rack in the sink and pour boiling water in and over each jar. Drain. Keep hot by transferring clean jars to a cookie tray and placing in a 200-degree F oven.

2. Prepare lids by placing in a saucepan of gently boiling water.

3. Place the apricots in a colander and rinse under cool running water. Cut the apricots in half, then remove and discard the pits. Place the fruit in a food processor and process for 35 to 45 seconds until quite smooth.

4. Measure the crushed apricots into a 6- or 8-qt. pot. Stir the sugar and lemon juice into the fruit and mix well. Bring to a full rolling boil over high heat, stirring constantly.

5. Add the pectin and return to a full rolling boil. Boil hard for 1 minute, stirring constantly to prevent scorching.

6. Remove from heat, and skim off and discard any foam using a metal spoon. Ladle the jam into a liquid measuring cup and fill the jars immediately to within 1/8 inch of the top.

7. Wipe jar rims and threads with a clean, damp cloth.

8. Remove the jar lids from the boiling water using tongs, and place on a paper towel. Wipe dry.

9. Place the lids on the jars and screw on tightly. Invert the jars for 5 minutes, then turn upright.

10. Check the seals after 1 hour to make sure the lids are curving down.

Tips & Warnings

• Follow jam recipes exactly, or the jam may not set properly. There's also a danger of spoilage.
• The process described above was tested and is recommended by Kraft Foods. However, if desired, the water bath process may be used in place of the inversion method. Follow the first 8 steps. Place lids on jars and screw on tightly. Place jars on a sturdy rack in a canner or large saucepan of boiling water to cover the jars by 1 to 2 inches. Place the lid on the canner and bring water back to a boil. Boil 5 minutes for 8 ounce jars. Remove jars from the canner and let cool. Check the seals after 1 hour to make sure the lids are curving down.
• Always take extreme care when making jam - it's a very hot process.

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