Homemade Apricot Jam
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Homemade Apricot Jam
Ingredients:
- 2 pounds fresh apricots
- 4 cups granulated sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon butter (optional, to reduce foaming)
Instructions:
Prepare the Apricots:
- Wash the apricots thoroughly.
- Cut the apricots in half, remove the pits, and then chop them into small pieces.
Cook the Apricots:
- Place the chopped apricots in a large pot.
- Add the lemon juice and sugar to the pot, and stir to combine.
- If you want to reduce foaming, add the butter at this stage.
Cook the Jam:
- Bring the mixture to a boil over medium-high heat, stirring constantly.
- Once it reaches a boil, reduce the heat to medium and let it simmer. Continue to stir frequently.
- Cook until the mixture thickens and reaches the gel stage. This usually takes about 20-30 minutes. You can check the gel stage by placing a small amount of jam on a cold plate and running your finger through it; if it wrinkles and doesn't run back together, it's ready.
Jar the Jam:
- Sterilize your jars and lids by boiling them in water for 10 minutes.
- Carefully ladle the hot jam into the sterilized jars, leaving about 1/4-inch headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth and place the lids on top.
- Screw the bands on tightly.
Process the Jars:
- Place the filled jars in a boiling water canner.
- Ensure that the jars are covered by at least 1-2 inches of water.
- Bring the water to a boil and process the jars for 10 minutes.
- Carefully remove the jars and let them cool completely on a towel or wire rack.
Check the Seals:
- After the jars have cooled, check the seals by pressing down in the center of each lid. If it doesn't pop back, the jar is sealed.
- If any jars didn't seal properly, refrigerate and use them within a few weeks.
Store:
- Store the sealed jars in a cool, dark place. Properly processed jars of apricot jam can last up to a year.
Enjoy your homemade apricot jam on toast, biscuits, or as a sweet addition to various dishes!
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