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Apricot Jam Recipe

Summer Harvest

RECIPE + STORY BY ALLISON VAN SLYKE

I have one apricot tree that we planted a few years ago.  It produces so many sweet little apricots that I invite my neighbors over to share in the harvest.  Some eat them straight off the tree, some take them home to eat with their families, and some make jam.  I like the single flavored variety while others like to add herbs, spices, and different fruits, I like to keep it simple.  I also like to make my jams whenever possible without store bought pectin.   Enjoy!

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Apricot Jam
 
Author:
Ingredients
  • 8 cups diced apricots
  • ¼ cup lemon juice
  • 6 cups sugar
Instructions
  1. Sterilize your canning jars by boiling for 10 minutes in a hot water canner. You will need 5 pint jars or 10 half-pints.
  2. Combine all ingredients in a large stock pot.
  3. Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves.
  4. Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.
  5. Remove from heat and fill jars, leaving ¼ head space.
  6. Wipe rims clean and put the 2-piece metal canning lids in place.
  7. Process in boiling water canner for 10 minutes.

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