How to Make Apricot Jam

July and August are good months to pick up apricots for jam. This recipe makes 5 pints.

Difficulty: Easy

Instructions

Things You'll Need:

• Canning Jars
• Canning jars
• Lids
• Lids
• Rings
• Pans
• Kettles
• Lemons Juice
• Damp Cloths
• Damp cloths
• Canner
• labels

1. Examine pint canning jars for cracks and nicks. Discard any damaged jars.

2. Wash jars. Leave in warm dishwasher or hot water until needed.

3. Wash, peel, and crush apricots.

4. Combine apricots, sugar, and lemon juice in kettle.

5. Bring to boil, stirring constantly until sugar dissolves.

6. Cook until thick (20-25 minutes), stirring to prevent sticking or burning.

7. Remove kettle from heat and skim foam from jam.

8. Pour jam into hot jars, leaving 1/4-inch head space.

9. Wipe top of jars with a clean, damp cloth.

10. Place vacuum seal lids and rings on jars.

11. Place jars in hot water bath canner and cover with boiling water.

12. Process in hot water bath for 15 minutes.

13. Remove jars, cool, test seal and label.

Tips & Warnings

• If your jam is too runny for toast then use it as a topping on ice cream.
• Boiling jam and kettles of boiling water are dangerous to small children. It's best to keep them out of the kitchen when making jam.

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