dried apricot jam

Ingredients

• Servings: 10
• 4 1/2 cups dried apricots
• 4 1/2 cups boiling water
• 1 teaspoon vanilla extract
• 1 (1.75 ounce) package powdered fruit pectin
• 7 cups white sugar
• 1/4 cup lemon juice

Recipe

Cook Time: 20 mins Ready Time: 1 hr 50 mins


• soak apricots in boiling water in a bowl until hydrated, about 30 minutes. blend apricots, remaining water, and vanilla extract in a food processor, working in batches, until blended but still slightly chunky.
• combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling. add sugar and lemon juice; boil until sugar has dissolved, 1 to 2 minutes.
• sterilize jars and lids in boiling water for at least 5 minutes. pack the 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 . 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 10 minutes.
• remove jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. 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.