Apricots are my favorite fruit!
I love them so much I eat them before they are ready!
I grew up in a small town called Jemez Springs and we always had a lot of apricot trees.
Well, it’s odd to most people but everyone from Jemez would eat the apricots before they were ripe. So they were a little green and a little hard – but they are so good. Especially when you put a little salt on them!
This year we had a lot of apricots and my mom sent me home with a whole bunch. Because I wanted to try something new that reminded me of someone I love!
My Grandma would always make jelly when I was little. She would go to a cannery and make jam with her friends – oh and I tagged a long because I was always with her!
This year because we had so many apricots and they were no longer firm or green like I love them I decided to try something different. I made apricot jam and it came out delicious! This is how I did it!
Recipe adapted from here
What you need:
8 cups diced apricots
1/4 cup lemon juice ( I ran out of lemons at one point so I used lime and it worked great)
6 cups sugar
1 tablespoon butter – you really need this so the apricot jam does not get to watery or foamy. Add this once it starts to boil
(I also added a pinch of salt. I don’t know if that’s against jam rules but I did it and I think it made the apircots stand out more!)
Tips – I used six cups the first time and the second time I cut it in half. I would suggest you start with three cups and taste the jam as it cooks – add more sugar if youthink it needs more.
Make sure you use a cold spoon when you taste the jam. This will also help you determine if the jelly is done. When you scoop it out with the cold spoon, if it’s runny let it boil longer. If you like the consistency you’re done!
Sterilize your canning jars by boiling for 10 minutes in a hot water canner or the dishwasher
You will need 5 pint jars or 10 half-pints.
Combine all ingredients in a large stock pot.
Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves.
Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.
Remove from heat and fill jars, leaving 1/4 head space.
Wipe rims clean and put the 2-piece metal canning lids in place.
Process in boiling water canner for 10 minutes. Or if you put the hot jam in the cans it will seal the cans. Just make sure you can’t pop the top of the can when the lid is closed.
Tip –This is a great time to use the chalk board mason jars and write what kind of jam you made. Good for gifts and being organized!