Apricot Jam
This no pectin apricot jam recipe, made with only three ingredients - fresh apricots, sugar, and lemon juice - is an easy way to make apricot season last all year long.
Equipment
- Three 8-ounce jelly jars with lids and screwbands
Ingredients
- 5 1/2 cups unpeeled, chopped, and pitted fresh apricots
- 2 tablespoons fresh lemon juice, (from 1 lemon)
- 1 1/2 cups granulated sugar
Instructions
- Prepare three 8-ounce Mason jars, lids, and screwbands for canning per the manufacturer's directions.
- 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.
- Bring the mixture to a boil over medium-high heat, stirring often.
- When it comes to a boil, reduce the heat to medium and simmer, stirring often and skimming any foam that rises to the surface, for 20 minutes or until the jam thickens and runs off the side of a spoon in heavy drops. Remove from the heat.
- Fill and seal the hot sterilized jars one at a time according to the manufacturer’s directions. Process the jars in the boiling water canner for 10 minutes. Store at room temperature for up to 1 year.
Nutrition
Serving: 2tablespoons | Calories: 65kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Sodium: 0.5mg | Fiber: 1g | Sugar: 16g