Homemade Apricot Jam

Ingredients

• Servings: 7
• 2 1/2 pounds fresh apricots, pitted and finely chopped
• 1/3 cup lemon juice
• 5 3/4 cups sugar
• 1/2 teaspoon butter (optional)
• 1 (1.75 ounce) package powdered fruit pectin

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• stir apricots, lemon juice, and sugar together in a large pot over medium heat; add butter to reduce foaming. bring apricot mixture to a rolling boil, stirring constantly. quickly stir in pectin; return to a full boil until pectin is dissolved, 1 minute. remove from heat and skim off any foam with a metal spoon.
• sterilize jars and lids in boiling water for at least 5 minutes. pack apricot jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids, and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil, then carefully lower the jars into the pot using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. bring the water to a full boil, cover the pot, and process for 5 minutes.
• remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for at least 24 hours. press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). it may take up to 2 weeks for jam to set. store in a cool, dark area.