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Jamming it up!

When you use a prepared Pectin, making Jam takes just minutes. The most time consuming part is prepping the fruit. After that, everything goes together fast. Organization is key for me, so I take a few minutes to get all my ingredients and utensils out and ready to go. Jam does not wait for anyone so clear the kitchen counter, get the hot water canning bath on to boil and make sure your jelly jars have been washed. And on we go!
Prep Time20 minutes
Cook Time15 minutes
Total Time1 day 35 minutes
Servings: 9 8 oz jars

Ingredients

Utensils

Jam Ingredients

Instructions

  • Wash the jelly jars and keep them hot. Some people keep them in the dishwasher until ready to use. I put mine right in the canning pot filled with hot water and drain them just before filling. Take the new lids and place them in a small pan with 1/2 inch of water. Turn the heat on and get the lids nice and hot and keep them hot.
  • Slice the Apricots in half and pop out the pits. Do not peel the Apricots.
  • Dice up the Apricots. Aren't they beautiful? I wish I has smellovision because the aroma was outrageous!
  • Measure 5 Cups of chopped Apricots into the 10 Cup Kettle and stir in the Lemon Juice.
  • Stir in the Liquid Fruit Pectin and turn on the heat. Bring the kettle full of fruit to a full rolling boil while stirring constantly. This can take about 5 minutes or so depending on your stove.
  • Add the Sugar 1 cup at a time and keep stirring.Stir well to make sure the sugar dissolves and doesn't clump. I pre measure the sugar into a bowl so I don't lose count of how many cups I put in. That's just a me thing. Do whatever you are comfortable with. Again, bring this mixture to a full rolling boil while constantly stirring. Boil for 1 minute and turn off the heat! Skim off any foam from the top with a metal spoon. Don't throw it out! It's delicious if not so pretty.
  • Immediately ladle the hot fruit mixture into the clean hot jars. Wipe the rims with a damp paper towel to remove excess jam or the lids will not seal. Drain the hot lids and set a clean hot lid on each jar. Apply the screw rings and tighten. Place the jars in the canning rack and slowly and carefully lower the rack into the hot water. Bring the water in the canner to a slow boil and boil away for 10 minutes. In my case, I cook them and extra 5 minutes due to the elevation where I live. When the 10 minutes are up. Lift up the rack holding the jars out of the water and let them drain a minute. Then, using a jar lifter or a hot pad remove each jar and set it on the towel on the kitchen counter or table. Keep the jars away from cool breezes and let them rest for 24 hours.
  • Now...listen for the sound all home canners love to hear. That delightful little "pop" indicating the lids have sealed. Wonderful sound! That's it! You now have Apricot Jam and your family will love you for it.
  • Mine did! Sparky agreed to try a slice of toast with fresh jam. Then he decided to try another and on it went!
  • Thanks so much for stopping by today! I do so enjoy sharing my life and recipes from up here in the back of the beyond with you. Wherever your journey takes you today, I wish for you a bountiful table and family and friends to share it with. Hugs and much love from me, Karen, TJG
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