Description
Easy homemade apricot jam made with fresh apricots, lemon juice, and sugar. This jam without pectin creates a rich fruit preserve and includes full canning instructions for storing at home.
Ingredients
- 8 cups apricots (about 2 quarts)
- 1/3 cup lemon juice
- 7 cups white sugar
- 5 canning jars (1 pint each)
Instructions
- Break the apricots in half and remove the pits. Trim any blemishes or bruises.
- Wash jars and lids and sterilize in boiling water. Keep jars hot until ready.
- Add apricots, lemon juice, and sugar to a large pot and heat over medium-high until boiling.
- Reduce heat and cook at a gentle boil for about 25 minutes, stirring occasionally.
- Skim off any foam that rises to the surface.
- Ladle hot jam into jars leaving about 1/4 inch headspace.
- Remove air bubbles with a knife and wipe jar rims clean.
- Secure lids and process jars in a boiling water bath for 15 minutes.
- Remove jars and cool completely before storing in a cool dark place.
Notes
- Use extreme caution during boiling and jarring because hot jam can cause serious burns.
- Keep children away from the cooking and canning area.
- Store sealed jars in a cool dark cupboard.
- Refrigerate after opening.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Condiments, Dessert, Snack
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 55
- Sugar: 13g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg