A Simple Recipe for Apricot JamKelsey Banfield
The other day I picked up a great big bag of apricots and made my super favorite simple recipe for apricot jam. It is so simple to make that I do it every summer. I love to make a huge batch so that I can give them away as gifts all fall. But this time I just made a single batch since that is all I had enough for. I’ll make more next week when more apricots are in the market. Here is my simple recipe for jam. Note that it doubles and triples very well and would be great for making in large batches as gifts for the end of summer.
Simple Apricot Jam
2 pounds apricots
1 1/2 cups of sugar
1. Halve the apricots and remove the pits. Place the apricot halves in a large stockpot with the sugar and stir well. Place the pot over moderate heat and stir well for about an hour, making sure nothing burns on the bottoms or sides. The apricots will melt into a soft syrup, gently use a wooden spoon to break up the fruit as this happens.
2. Let the mixture cool for 24 hours at room temperature, keeping it covered with clean kitchen towels or plastic wrap.
3. After 24 hours heat the mixture again over medium heat and stir until it is very thick – about 20 more minutes. This time will vary depending on your fruit so go by how thick the mixture feels, not by exact time. Test the doneness by placing a large dollop of jam on a porcelain plate that has been stuck in the freezer. Draw a line through the dollop with your finger and if the line stays it is done. If the jam bleeds back together then it needs to stew for about 3 to 5 more minutes before being tested again.
4. Pour the jam into 4 1-pint jars that have been sterilized. Cover them with sterilized lids and rims and process in a hot water bath for 15 minutes. Then, place the jars in a cool, dark place until the lids have sealed completely.