apricot jam

Ingredients

• Servings: 50
• 8 cups fresh apricots - peeled, pitted, and crushed
• 1/4 cup lemon juice
• 6 cups white sugar
• 5 (1 pint) canning jars with lids and rings

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs


• mix apricots and lemon juice in a large pot; add sugar. slowly bring to a boil, stirring until sugar dissolves. cook and stir until apricot mixture thickens, about 25 minutes. remove from heat and skim foam if necessary.
• meanwhile, prepare jars, lids, and rings by cleaning and sterilizing in dishwasher or boiling water bath. leave lids in simmering water until ready to seal jars.
• ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air . 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 15 minutes.
• remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool, dark area.