Name: Apricot Jam Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 112.0
Ingredients: 5 cups apricot, pitted and finely chopped; 4 tablespoons lemon juice; 1 3/4 ounces powdered pectin, (one package); 6 cups granulated sugar

Apricot Jam Recipe

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15 m 15 m 112 Servings

Ingredients

5 cups Apricot, pitted and finely chopped
4 tablespoons Lemon Juice
1 3/4 ounces Powdered Pectin, (one package)
6 cups Granulated Sugar

Directions

In a large sauce pan, combine the apricots and lemon juice. Bring the mixture to a boil.
Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids. Stir in the pectin until dissolved. Bring back to a boil, and then add in the sugar all at once. Boil hard for a minute longer.
Skim off any foam and ladle the hot jam into the hot jars, leaving 1/4″ headspace.
Place the lids and bands on top, screwing on the bands just until fingertip-tight. Place the full jars back into the boiling water and process 10 minutes. Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you’ll hear a popping noise as they do).