Apricot Jam

Nothing tastes better slathered on whole-wheat toast than a generous spoonful of these sweet and tangy homemade preserves.

By Wanda Rosseland, Circle, Montana

As appeared in

Apricots are the only fruit I pay full price for. I love them so much. The instant I see the right ones, I grab them and happily pay their price.

Ingredients

2 qt. very ripe apricots, crushed¼ c. lemon juice
6 c. sugar 

Preparation

1. To crush apricots, remove pits and place apricots in a medium-sized bowl and crush thoroughly with a potato masher.

2. Measure the two quarts of apricots into a large skillet after mashing. Slowly add the sugar, stirring until it is all mixed in.

3. Stir in the lemon juice. Bring to boil over medium high heat, stirring occasionally. Cook rapidly until thick, about 25 minutes. As mixture thickens, stir frequently to prevent sticking.

4. To test for doneness, drop mixture off the edge of your spoon. When it becomes a large thick drop, it is the right consistency for jam.

4. Immediately ladle mixture, boiling hot, into sterilized canning jars. Wipe tops with damp cloth. Place lid on and screw band. Screw down tight. Quickly turn over to coat the inside of the lid. Turn right side up and set on counter to cool.

4. To test for doneness, drop mixture off the edge of your spoon. When it becomes a large thick drop, it is the right consistency for jam.

Makes about five pints.

To sterilize jars and lids, fill a large put with an inch or so of water. Place jars and lids in, face down. Bring water to a boil and let boil until jars are hot. Keep hot until ready for jam.

 

Don't miss Wanda's inspiring story about her love for apricot jam!

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