The season for apricots is short, lasting only a few weeks in August. Pick up apricots at a local farm stand and make them last all year by making this fabulous jam.–Moira Sanders and Lori Elstone
LC Something Special Note
Apricots are, to at least one of us at LC, really something special. It’s one of those truly ephemeral fruits, with only a few short weeks during summer when specimens can be scooped up and indulged in at will. Or, if you’re savvy, preserved for the rest of the year. We’re going to stop typing now, as we’ve ripe apricots waiting on the counter calling out for us to linger over them at the kitchen sink, juice dribbling down our arms and kerplopping off our elbows and onto the floor….
- Quick Glance
- 25 M
- 1 H, 45 M
- Makes three 8-ounce jars
Special Equipment: Three 8-ounce jelly jars with lids and screwbands
- 5 1/2 cups (2 1/4 pounds) unpeeled, chopped, and pitted fresh apricots
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 1/2 cups granulated sugar
- 1. Prepare three 8-ounce jars, lids, and screwbands for canning per the manufacturer’s directions.
- 2. Place the apricots and lemon juice in a large stock pot. Add the sugar. Let the mixture sit at room temperature, stirring occasionally, until the sugar is mostly dissolved, about 1 hour.
- 3. Bring the mixture to a boil over medium-high heat, stirring often. Simmer the jam over medium heat, continuing to stir often, for 20 minutes or until the jam thickens and runs off the side of a spoon in heavy drops. Remove from the heat. Skim any foam that rises to the surface of the jam.
- 4. Fill and seal the hot jars one at a time, according to the manufacturer’s directions. Process the jars in the boiling water canner for 10 minutes. Use within 1 year.