Serve it on toast or eat it straight out of the jar!
Prepare boiling water in waterbath preserving pot or stockpot. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Wash, peel, and pit apricots. Finely chop apricots, and then crush with a potato masher. Measure required quantity of crushed apricots.
Add crushed apricots to a saucepan. Gradually stir in pectin. Pour lemon juice evenly over apricots. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Ladle hot jam into hot jars leaving 1/4 inch (0.5 cm) headspace. Wipe rim. Centre lid on jar. Apply band until fit is fingertip tight.
Process in a boiling water for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when centre is pressed.
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