Do you own a farm at home with fresh apricots on trees? Then what are you waiting for? Pick your fruit and get inside your kitchen to make a yummy, sweet apricot jam recipe out of it ASAP! You usually eat preservative jams with lots of sugar added. However, why don’t you go for a fresh, clean homemade option? The best thing about treats you make at home is that you create them under observation and use all the hygienic food and ingredients. Be it a dark thick plum jam or apricot jam, it always tantilizes your taste buds. Then, you can easily put these fruit sauces on your toast and devour them with a cup of tea as your morning breakfast. Hence, we recommend putting that apron on and taking this 30-minute culinary journey. Cheers to the delish apricot jam on the tops of the jars!
Apricot Jam Recipe
Using easy three to four-ingredient recipes, cooking them in a pot, and simply taking the help of the canning process to store them always makes things easier. Like you make this yummy pizza sauce at home, devour it later when topping your pizza or using any other sauce recipe. With fresh apricots, sugar, and lemon juice, you can make homemade apricot jam in less than 30 minutes; pectin is unnecessary. This basic apricot jam recipe comes with straightforward canning directions to long-term apricot preserves. Making fresh jams in the summer is a great way to enjoy them all year. Favorite jams are raspberry, blueberry, strawberry peach jam, green tomato, and apricot. Let us follow these steps for a mouthwatering apricot jam recipe!
A Glimpse at Recipe for Apricot Jam
Ingredients for Apricot Jam Recipe
- Eight cups of freshly peeled, pitted, and chopped apricots
- 1/4 cup of newly squeezed lemon juice
- Six cups of white sugar
Method to Make Apricot Jam
Get the Apricots Ready for Apricot Jam Recipe
- How do I begin with the apricot jam recipe? To answer your question, start with placing the crushed apricots and fresh lemon juice in a large pot and cook over medium heat to prepare the apricots.
- Add Sugar
Slowly stir in the sugar and stir until it completely melts.
- Cook Until Thickened
For apricot jam recipe, increase the heat to a boil, then lower it to a medium-low level. Continue to cook for about 25 minutes, heat stirring constantly, or until the jam thickens.
- Skim Foam
Take off the high heat source and remove any foam that has accumulated on top.
Process of Canning the Jam
- Set up Jars and Supplies
To can your apricot jam recipe, jars, lids, and rings should be cleaned and sterilized (in a dishwasher or boiling water bath) before being used, and lids should be placed in simmering water.
- Fill Jars with Jam
Using a 1/4-inch headspace, pour hot apricot jam into sterilized jars leaving air. Using a knife, trim any air bubbles from the inside edges.
Seal the Jars
- To seal the jars, wipe the rims with a wet paper towel. Then, put the jar lids on and tighten the rings with your fingers.
- Process Jars
Set up a rack in a big stockpot partially filled with hot water. Heat until boiling. Carefully pour jars into the pot, ensuring they are covered by 1 inch of water. Boil for 15 minutes with a lid on.
Please take out the jars and place them on a cloth to cool. Verify the seals and keep them in a dark, cool area for up to a year.
Final Thoughts
As we end, we’d say you enjoy the tastiest homemade apricot jam when it’s ready! The aroma of fresh apricots cooking in sugar and the joy of packing your jars full of a golden, delectable spread make making apricot jelly and jam a delightful experience. There’s a recipe for any taste, whether you want to attempt a traditional apricot jam recipe, try making apricot pineapple jam or follow Balls recipe, or use pectin for a smoother texture. Remember the critical stages to preserving your jam: skimming foam, ensuring the mixture reaches a rolling boil, and correctly sealing jars.
In conclusion, this spread can be used for recipes such as apricot jam, chicken, or freezer jam. Reach for your large pot and potato masher, and relish making a delicious apricot jam that embodies summer in every jar.
