Slide 1 of 1
Savor strawberry season with our sweet freezer jam. View Recipe >
Preserving Method: Water-Bath-Canning
Makes about 4 (8 oz) half-pint jars
These beautiful, golden fruits are smooth and sweet, without being as juicy as a peach. Their faint tartness
perfectly to a jar of homemade preserves. With sugar, lemon juice and a few pounds of apricots, you’ll
your own homemade spread that will last for months.
You will need
5 cups apricot halves, peeled and pitted (about 2 pounds)
4 cups sugar
1/4 cup bottled lemon juice
PREP wash whole apricots under cold running water; drain. To
peel apricots, blanch in boiling water 30 to 60
seconds. Immediately transfer to cold water. Cut off peel. Cut apricots in half lengthwise; remove
fibrous flesh. Measure 5 cups apricot halves.
COOK Combine apricots, sugar, and lemon juice in a large
saucepan. Cover and let stand in refrigerator for 4 to
5 hours. Bring mixture to a boil, stirring until sugar dissolves. Cook rapidly over high heat almost to
point (220°F), stirring constantly. Remove from heat. Skim off foam if necessary.
FILL ladle hot preserves into a hot jar, leaving
¼-inch headspace. Remove air bubbles. Clean
jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over
water (180°F) in boiling-water canner. Repeat until all jars are filled.
PROCESS Lower the rack into simmering water. Water must cover
jars by 1 inch. Adjust heat to medium-high, cover
canner, and bring water to a rolling boil. Process jars 15 minutes. Turn off heat and remove cover. Let
cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals.