Apricot Jam DIY

Easy-to-make Homemade Apricot Jam

Ingredients:

This is the brand I use, but there are
many others available.

2 1/2 cups chopped apricots (discard pits, do not peel) This is about 1 3/4 lbs of  fruit
2 Tbsp fresh lemon juice
1 box Sure-Jell or Pectin (see photo, right)
5 1/2 cups sugar
*DON'T FORGET the canning jars, lids and rings. (I used 6 small jars for this recipe and there was a bit left over) Wash jars with hot, soapy water; rinse and dry. Also, if you own a funnel for filling your canning jars, (they do make such things, photo below) wash and dry it at the same time. I used jars that held 8 oz or a half pint.

A funnel for helping get the hot jam into the jars without a huge mess!
Totally worth the money!!

These are the lids & rings I purchased to go with jars I already had..

These are the new jars I purchased, because I had so much fruit this year!
These come with lids and rings...

STEP 1: Place fruit, lemon juice and pectin in large pot. (below)

Cut-up apricots, lemon juice and 1 box of Sure-Jell or Pectin.

Turn heat to high and bring to a boil. I used a high-temp rubber spatula while cooking so that I can clean down the sides easily. Also, start boiling water in a large pot as needed in step 4, just 3-4" deep to start, as the filled jars will raise the water level.

STEP 2: In the few minutes while waiting for the fruit to come to a boil, measure the sugar and set aside.

Measure the sugar and set aside.

Also, place the lids in a small saucepan and cover with boiling water. Set aside until ready to place on filled jars.

STEP 3: Once the fruit comes to a full rolling boil, add the sugar all at once.

Once the fruit comes to a boil, add sugar all at once.

Stir well to incorporate all the sugar, and bring to a full rolling boil once more. Boil for exactly one minute.

Boil for one minute!

Remove from heat.

STEP 4: Ladle quickly into the prepared jars to within 1/8" of the rim.

After ladling hot jam into prepared jars, wipe rims down with a clean, wet cloth.

A close-up of a filled jar with the rim wiped clean.

Place lids and rings on each jar.

Lids straight from the saucepan, placed atop the filled jars.

Add the rings next...

Make sure the rings are tightened before you place the jars
in the large pot of water that you started to boil in STEP 1.

STEP 5: Now it's time to 'process' your jam: If you own a canning pot with wire racks for your jars, place the closed jars onto the rack and lower it into the water. If not, use a large pot and place jars down into the water. The water should cover the jars by at least 1". ( photo below) If more water is needed, boiling water from the kettle may be used.

I just use a large pot to 'process' my jam. Cover with
at least 1" of water and gently boil for 10 minutes.

Bring to a gentle boil. Boil for 10 minutes. Remove from water and place on a towel on the counter.

All done! When cooled, check the tops to make sure they've sealed, as described below...

I usually start hearing my lids 'sealing' at this time. It sounds like a 'pop'. Allow the jars to cool completely. Once cool, check each seal by pushing on the center of each lid. There should be no noise or give. If lid pops back up, it didn't seal properly and refrigeration is necessary.