Apricot Jam

A neighbor was kind to share her supply of Apricots from her tree.  I found this recipe online and thought I would try my hand at canning some Apricot Jam.  The jam tasted delicious!

5 cups fresh apricots - peeled, pitted, and crushed

1/4 C Lemon Juice

2 1/2 C Sugar

3 (1 pint) canning jars with lids and ring

Mix Apricots and lemon juice in a large pot; add sugar.  Slowly bring to a boil, stirring until sugar dissolves.  I crush the apricots with my hand blender before the mixture gets too hot.  Cook and stir until apricot mixture thickens, About 25-30 min.  Skim off foam along the processing time.  Remove from heat.  

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 bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

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.

I used my fruit canner, when steam started to come out, I set the timer and processed the jam for 10 minutes.

I placed hot jars onto a cloth-covered surface, several inches apart, and pressed 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.

I had a little bit of Jam left over and it sure tasted good on some whole wheat toast.  Enjoy!