Apricot Jam

Last summer, we missed apricot season. Apricots are a very short season at the beginning of July in Niagara – and last year, not a very good season. You can make apricot jam from reconstituted dried apricots, but, making it from fresh apricots is so much nicer. Our sour cherry farmer recommended Farmer Joe (really that is his name) and so he provided us with about a half bushel of apricots. The jam is beautiful – we always cut the sugar back by at least one cup less than the recipe recommends and it always turns out because we let it reach a steady 220 F before canning. PLAN AHEAD because you need 12 hours before you can cook and can it.

We multiplied this recipe by 6.

3 cups of coarsely chopped unpeeled fresh apricots (2 lbs or 20 apricots)
2 1/2 cups of sugar
1/4 cup of lemon juice

Stir together apricots, sugar and lemon juice in a large bowl. Cover and let stand at room temperature for 12 hours, stirring occasionally.

Place apricot mixture in a stainless steel or enamel saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat to medium and boil rapidly, uncovered, until mixture reaches a steady 220 F and becomes gel like.

Ladle into sterilized jam jars and process in a canner for 15 minutes. Boil the lids and sealers for 5 minutes each, wipe the jar tops with a hot cloth and tighten the lids before placing in the canner. Cover the jars with water in the canner.
This jam is great on toast but, is also great for sauces for lamb, or salmon or chicken.