Apricot Jam

Jul
2

Apricot time is now-now-now! Whether you have a tree in your backyard (like my handy 52, who gave me these apricots) or a farmer’s market, right now is the time to play with apricots!


And by the way, could home-canning be more cool, or more green? There’s something so awesome about using fresh, locally- or home-grown produce, in season, in reuseable jars. Our great-grandmas were so hip and they didn’t even know it.

Canning is easy. If you don’t know how, check out my How to Can: Hot Water Bath Method. I learned at the feet of the best, Georgia. You can learn, too!

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How to make Apricot Jam:

5 cups chopped fresh apricots
1/4 cup lemon juice
1 box fruit pectin
7 cups sugar





Get your water boiling in your canning pot, rack tucked inside. Boil lids in another, smaller, pot, and remove to dry on a paper towel using tongs. While water is coming to a boil in your big pot with the rack, chop apricots. Place chopped apricots in large pot with the lemon juice. Add pectin and bring to a full, rolling boil. (Add 1/2 teaspoon butter to reduce foaming.) Meanwhile, get your sugar measured and ready. As soon as apricots, lemon juice, and pectin are at the boil, add sugar all at once. Return to boil and keep at the full, rolling boil for one minute. Remove from heat and ladle immediately into clean jars. Place lids on top, screw on bands, and lower onto rack in your pot of boiling water. Cover and boil 10 minutes.


Remove jars and place upright on a cutting board or rack to cool and let stand for 24 hours. Store in a cool, dry location for up to a year. Apricot jam can take up to 2 weeks to set, so be patient. It’s so worth it!

I have more apricots coming! I’m going to be making brandied apricots next, but I want to hear your favorite thing to do with apricots. I’m gonna need ideas. If you’ve got a great apricot recipe, feel free to post it with your comment. C’mon, help an apricot-laden girl out here!

See this recipe at Farm Bell Recipes and save it to your recipe box.


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Posted by Suzanne McMinn on July 2, 2008  

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Comments

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  1. 7-2
    6:34
    am

    Looks Great Sue! I love to can and I always enjoy going into the basement and seeing the rows of jars all differant colors!! :)

  2. 7-2
    7:39
    am

    It looks YUMMY! I must try to get some canning done this summer. My grandmother used to do so much canning; I’ve got to keep up the tradition.

  3. 7-2
    7:53
    am

    You know I can honestly say I don’t have a favorite thing to do with apricots..having never actually had any ever heh
    :P

    But it is cool to see someone putting preserves!
    My Granny used to make her own jams and jelly’s and they were soooooooooooo awesomely good :snoopy:

  4. 7-2
    7:57
    am

    You Go Girl! I’ve never canned a thing in my life, really! I remember watching my Grandmother can when I was a little girl, I love those memories. Guess that’s as close to canning as I’ll ever get, so I enjoy seeing the fruits of your labors; they look beautiful and I bet they’re gonna be mighty tasty on your homemade bread!! YUMMY

  5. 7-2
    8:00
    am

    I love canning preserves! Every year I manage to do so something different and giveaway to friends and neighbors. Last year it was all about figs with a Maker’s Mark fig marmalade which was awesome and a orange fig preserve. This year I have yet to find a new recipe so maybe you will be the inspiration. I have made apricot cranberry marmalde before which is very good. Happy canning!
    http://lifeislikechampagne.blogspot.com/

  6. 7-2
    8:04
    am

    Sweet golden deliciousness! :thumbsup:

  7. 7-2
    8:07
    am

    Poor Coco! Ran over by an alpha cat.
    I don’t have any recipes for ya. I only like them fresh. I haven’t found any other way I like them.
    I love to can things. I’ve been doing it for years. Learned from a book. And a few pointers from my ex-MIL. My garden hasn’t done well enough for the last few years to can anything. Waaaaa!

  8. 7-2
    8:35
    am

    :butterfly: Wow that looks good, and pretty!! Is the canning recipe interchangeable with different fruits? I haven’t canned anything in ages, and never was an expert. Great, easy to follow recipe. I hate to say it, but I really don’t like apricots, but that jam looks so good I would eat it! LOL! Hey, how about dried apricots, for the winter?? Have a great day, all!!! :treehugger:

  9. 7-2
    8:47
    am

    I love dried apricots. They are so good in so many things, like cookies! I don’t have a recipe for drying them but I’ll bet you can find one on-line somewhere. They really taste good in the middle of winter on some oatmeal too!

  10. 7-2
    9:00
    am

    I just posted this over on your canning post, then realised you probably wouldn’t see it:

    You boil the jam again in a water bath after you’ve made it?

    I’ve noticed this post-jar boiling on a couple of US websites, but never for jam before (usually for other preserves, eg peaches in brandy). It’s not something you find in UK recipes for making jam, and I’ve never done it with mine. What is the purpose of doing it?

  11. 7-2
    9:08
    am

    Oh, I love, love, love fresh apricots! Lucky duck, you!

  12. 7-2
    9:14
    am

    No, different fruits require different amounts of sugar, etc, so the recipe isn’t interchangeable. I’ll post more jam and jelly recipes soon, though!

    Re the hot water bath, the processing creates a tight seal.

  13. 7-2
    9:21
    am

    In that case I’m going to stop worrying about it. It’s been puzzling me since I started looking up preserve recipes on the internet.

    I sterilise my jars in the oven, and often put hot jam into hot jars (because I am lazy and cannot wait). That also creates a tight seal as it cools. At least, it does if your jar is still able to seal tight!

  14. 7-2
    9:28
    am

    THANK YOU! THANK YOU! THANK YOU!!!! I have purchased most of the goods to can and wished for someone to break it all down for me. I think I’m trying to make it more complicated than it is.

    I appreciate you!!!

  15. 7-2
    9:33
    am

    Thank you, Thank you, Thank you. Last summer I bought over 100 canning jars and promised myself I was going to learn how to can- everything. I haven’t accomplished much yet, most of them are still setting empty in my storage room, but I plan to fill them this summer and I didn’t have an Apricot Jam recipe yet. I am so excited to go try it.

  16. 7-2
    9:56
    am

    YUM that jam looks delicious!!!!

  17. 7-2
    9:59
    am

    I don’t have a source for apricots. :no: But, we can about thirty pints of peach preserves a year! When I want to make this, I go buy a pint of apricot preserves, although peach works well, too.

    I make a batch of sweet bread dough, and after the second rising, roll and smack it into a rectangle. Then I cut strips on each side that are a scant 1/3 of the width. I mix walnuts with the peach, or almonds with the apricot preserves and spread it on the dough, leaving room along the sides before the strips and at the top and bottom. Then, just to be totally healthy :eek: I brush the dough with some melted butter, then sprinkle some cinnamon and sugar over the whole thing. Not a lot.

    Then I “braid” the lattices over the top, brush again with melted butter, sprinkle with cinnamon and sugar, and then sprinkle with more chopped walnuts or sliced almonds. I leave that alone for about 30 minutes, then pop into the oven. When it is finished, I let it cool, then drizzle it with a little powdered sugar glaze made with orange juice. It is so good!

  18. 7-2
    10:08
    am

    When my girls were little, I used to put alot of different things up. (Never apricots though.) i haven’t done any canning in a long time, even though I still have my jars, and pressure canner. You are making me think seriously about it…

  19. 7-2
    10:18
    am

    Suzanne,
    Hi from Anne in PA. Do you peel the apricots first? I hope not!!.On boat trip now but will make jam where I get home.
    Thanks for your great blog. The first place I visit in the AM.

  20. 7-2
    10:25
    am

    apricot season was in May here. I did put up some peaches this week. I did something wrong and the seals didn’t seal, so the jars are in my fridge waiting to be turned into peach cobbler. I ended up freezing the rest of the peaches. I figure out what I did wrong on the next go round of canning. My dishwasher sterilizes things, so I sterilized my jars that way.

  21. 7-2
    10:25
    am

    No, you don’t need to peel the apricots–just slice open, remove the pit, and cut it up!

  22. 7-2
    10:37
    am

    Great news! Thanks ! No peeling, less work for mother dear!Thanks suzanne.You are a dear!!

  23. 7-2
    10:42
    am

    That looks good! I am not a canner, but my mother in law makes fresh strawberry jam and grape jam, canned like that. I mean, I don’t know her process, but she just gives us those jars of jam. I am not a canner….and can’t think of a good recipe. I just know I love to eat them! Seems like in the late 70’s or early 80’s, a good cake type recipe was floating around our small town, with like a jelled apricot top – like cake on the bottom and maybe even a sweet cream cheese layer and then the jelled apricots on top, like jello type consistency. Maybe someone has that recipe and can post it..I don’t have it. :fryingpan: :wave:

  24. 7-2
    10:43
    am

    Ohhh, that is the cutest pic of baby Coco!!! Hugs from me! :mrgreen:

  25. 7-2
    10:47
    am

    Man, this looks like a lot of work, but so good! Our apricots haven’t been very good this year yet.

  26. 7-2
    10:54
    am

    From Anne from PA : I hope someone has tha that cake recipe Donna requested. It sure sounds delicous! Help Plz!!

  27. 7-2
    12:01
    pm

    I like to use dried apricots (I imagine you could use fresh too) to make “Habanero Gold”, a spicy, sweet pepper jelly that is excelent served over cream cheese with crackers. Yummmmm! My family fights over this! Just do a net serach for the receipe or email me. Good luck with those delicious fruits!

  28. 7-2
    12:03
    pm

    :hungry: I’ll be right over for some! LOL!! It feels so great to know that you are giving your family the best you can when you preserve your own, doesn’t it?! Plus, you can’t beat the taste. Congrats on a nice stock to add to your pantry. It’s going to taste so yummy this winter.

  29. 7-2
    12:57
    pm

    I have a food dehydrator, and anything I can’t eat fresh or cook or can I dehydrate — vegetables included. (My favorite? Dried red sweet peppers!) You can store a ton of produce in a tiny amount of space if you dry it, and you can eat it dried (like fruit) or re-hydrate vegetables for soup, or use the dried vegetables (tomatoes, etc.) in your Grandma Bread.

    PS: For those new to canning, you do have to actually process in a water bath. They used to say you don’t have to water-bath process jams and jellies, just let the hot fruit seal the jar, but to be safe, and so the jars of jam will last longer, use the canner.

  30. 7-2
    1:14
    pm

    Suzanne, that apricot jam looks delicious!

  31. 7-2
    1:18
    pm

    Better put up lots or it won’t last until winter ! Looks good.I used to can a lot every year,but not any more. Just me and hubby here now and too much trouble for just 2 peeps.My daughter has my pressure canner now. But she works now, so don’t think she uses it much either. She does make hot sauce every year with ripe tomatoes.

  32. 7-2
    1:31
    pm

    What absolutely gorgeous jars! Do you have a county fair? You should totally enter some stuff! I haven’t canned since I moved here, but I think this is the summer. Maybe there will be enough berries on Friday for both a cobbler AND some jam. But, it won’t be as pretty as yours. They’re like little jars of jewels.

  33. 7-2
    3:09
    pm

    I love homemade jam. We are about out at my house so I am going to have to make some more real soon

  34. 7-2
    3:20
    pm

    Suzanne,

    Can you use less sugar, say cut the amount of sugar in half?

  35. 7-2
    3:57
    pm

    Lola, you can make jams and jellies with less sugar, but you have to buy the fruit pectin marked for no sugar or less sugar. When you go to the store, look for the less sugar box and follow the directions in the box!

  36. 7-2
    4:11
    pm

    I love apricots but I’m way too lazy! My grandparents used to make grape jelly and I remember all the hard work. Of course that was in the days of no A/C.

  37. 7-2
    4:12
    pm

    Oh, I meant to say how much I liked the pic of the day :catmeow:

  38. 7-2
    4:12
    pm

    Your jam is pretty. I made a really pretty blackberry jam this summer. The problem was when I opened it it was hard as a brick inside. I made candy. Oh well try again! :flying:

  39. 7-2
    4:28
    pm

    Hi there! I can’t believe it’s time for apricots already. My husband says no apricot can compare with the apricots he had on the tree in his family farm growing up – I’ll have to make an effort to look for locally grown apricots this year.

    An idea – have you though about trying apricot cobbler? I know peach cobbler is to die for – perhaps apricots, if they were sweet enough, would be lovely?

    Just an idea. Happy canning (I’ve got to get busy doing Oregon Stawberry jam this weekend!)

  40. 7-2
    5:00
    pm

    If that were strawberries, I might have to visit. *G* But, I’m not an apricot girl, sorry.

  41. 7-2
    5:40
    pm

    Oh, those apricots look so yummy. Wish I had some right now.

  42. 7-2
    6:04
    pm

    The jam looks yummy.
    I have canned for 50 years and there is nothing better than eating the fruits of your labor.

  43. 7-2
    7:06
    pm

    I have never done Jams before but I do know that in a month or so it will be zucchini relish time.

  44. 7-2
    7:57
    pm

    Just had dental surgery and he said I need to eat soft foods for a few days. Sure could use something like that apricot jelly right now. Suzanne, the color makes it look like gold in those jars. You and Georgia rock! xxoo

  45. 7-2
    7:58
    pm

    Sorry, meant to say “jam”. Medication causes brain lapse. :)

  46. 7-2
    9:44
    pm

    :friday: Grab 52 and add them to a wonderful pitcher of Sparkling White Sangria, recipe follows:

    Sparkling White Sangria

    1 bottle sparkling wine (such as Champagne or Prosecco)
    1 1/2 cups apricot nectar
    1 1/2 ounces triple sec

    In a pitcher, mix together the wine, apricot nectar, and triple sec. Serve in wineglasses.

    Upgrade: Add 1 bunch frozen grapes & fresh apricots to the pitcher before serving.

    Yield: Makes 6 servings

  47. 7-2
    10:02
    pm

    Haven’t done any canning in years, but you are inspiring me to get in gear. Apricot jam is my very favorite. I’v only made the hot peppper jelly before so it’s time for me to get to the farmer’s market and get started. Would make wonderful gifts since I’m trying to change my lifestyle and go back to making gifts like I used to do instead of shopping at the last minute.

  48. 7-3
    12:02
    am

    :sheepjump: I LOVE apricot jam…but have never canned it….I do 20 quarts of salsa and 20 pints of peaches though :yes:

  49. 7-3
    12:02
    am

    Apricots: love ’em but not fresh. I love dried, in preserves and in kolaches. I would make Czech kolaches with some apricot preserves/jam if I made your recipe. I can find a kolache recipe (yeast roll with fruit in the middle… an ancestor of the danish probably) if you want one…. just email me. I’ve got a ton of German & Czech cookbooks collected from small towns here in Texas.
    I would also try to make Apricot cobbler. I’ve not had that as apricots are usually expensive here. Peaches are the Texas fruit that people grow in their backyards. Growing up we had 2 pear trees in San Antonio. Mom canned pear preserves until she was blue in the face (she said). Plus we made pear fried pies (Dad’s recipe) and other pear recipes like fresh pear pies (regular kind in a pie shell). My husband makes the best apple pie (sugar free) with splenda and splenda brown sugar! YUMMY!

  50. 7-3
    2:56
    am

    I thought an apricot tart sounded lovely , so I googled it and found simply recipes had an interesting recipe for a rustic apricot tart. :purr:

  51. 7-3
    1:05
    pm

    mmm…homemade jams and jellies are YUMMY! And surprisingly easy to make too. I have tried the lower sugar ones and have found that they are actually VERY good, more fruity tasting. Haven’t tried the no sugar ones. I’ve gotten ambitious before and made home made cherry preserves. It was a lot of work pitting all those bing cherries but it was SO worth it!

  52. 7-3
    1:09
    pm

    Maybe it depends on what part of TX you live in, but I lived in the panhandle for 20 years and a LOT of people there had apricot trees. We did. Don’t have one up here, but do have peaches, apples, a variety of cherries, pears, plums, not counting the fruit bushes like raspberry, wild plums and some I don’t know what they are called LOL And of course we have rhubarb and strawberries too! I LOVE fruit!

  53. 8-11
    4:51
    pm

    Suzanne…I just looked up that cookie I told you really deliscious and shows off the jam color, like the Thumbprint cookies do – the page was too long to copy, but the cookie is called “Linzer” cookie. They are like two shortbread cookies and on the top one a star is cut out, to show the jam and then they are sprinkled with powdered sugar. Really pretty! They are really good too – I used to get them at a bakery here.

  54. 11-20
    10:50
    am

    i canned a very long time ago. is it the same recipe with any fruit or is it different . i use to can peppers and made homemade sausage but that was long ago

  55. 11-20
    1:25
    pm

    Cindy, it’s a little different with different fruits (though there are some that are the same for similar fruits). I’ve got a few recipes for different fruits on my Cooking page!

  56. 1-4
    6:03
    pm

    Oh, man! This brings back some memories. We had apricot trees (as in 5 of them) when I was growing up. Have never found anything quite like what I remember.

    Back then, Mom would simply put the warm jam into jam jars then ladel hot parafin on top of them. It was a mess. The bath method looks so much easier!

    Every year we had tomato preserves and the apricot preserves. Yummmmmmmmmm…. :shimmy:

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