Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 4 (8oz) jars
Calories: 66kcal
This slightly tart apricot jam is the best way to preserve your apricots this season. Add some jalapeno for a lil kick, or sweeten it with honey. There is something for everyone.
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Regular Apricot Jam:
- 5 cups apricot puree
- 3 cups 600gr sugar
- 5 tablespoons fresh lemon juice
Apricot Jalapeno Jam:
- 5 cups apricot puree
- 3 cups 600gr sugar
- 5 tablespoons fresh lemon juice
- 3 medium jalapenos
Honey Sweetened Apricot Jam:
- 5 cups apricot puree
- 3 cups raw honey
- 5 tablespoons fresh lemon juice
Simmer the jars in a large canning pot. Do the same thing with lids and rings in separate pot.
In a large pot, combine all the ingredients and simmer over medium heat until the sugar (or honey) is dissolved, about 5 minutes, stirring occasionally. Increase the heat to medium high and bring the mixture to a rolling boil. Stirring constantly, cook the jam for 30-40 minutes, or until it reaches 220°F (104°C).
Pour the jam into hot sterile jars. Leave about ¼ inches from the top. Clean the edges of the jars with a damp paper towel. Put the lid on and tighten the ring around them, but not too tight.
Place the jars back into the canning pot with hot water. Water should be about 4 inches (10cm) over the jars. Bring it back to rolling boil and boil for 10 minutes. Transfer the jars onto a cooling rack and let them cool overnight. You will hear popping sounds, which is good thing. It’s a great sign that your jars are being sealed.
Servings: 1 tablespoon
Calories: 66kcal
Carbohydrates: 17g
Protein: 1g
Fat: 1g
Sugar: 17g
Sodium: 1mg