Apricot Jam

Have you had enough jam yet?? How about some apricot jam?

I love love love the color of this jam. It looks like a jewel is you ask me. I'm not a huge apricot eater... and I don't think I've ever HAD apricot jam before. Beth however was very excited to see we could pick some at the farm... so onto picking we went!

Can I tell you a secret... I think this is my new favorite jam!! The flavor was amazing! It seriously was a fruit explosion in your mouth! AND this one is a low sugar recipe!! WOO WOOO!

Apricot Jam by steph and beth

8 cups chopped up apricots (pits removed) chop them into around 3/4 inch sized pieces
2 Tbs lemon juice
4.25 cups sugar
1 package low sugar pectin

• Using a large pot, stirring constantly, heat 8 cups chopped apricots plus 2 Tbs lemon juice over medium high heat until they reach a full rolling boil (bubbles still happen even as you stir).
• Boil 1 minute (keep stirring)
• Add 4.25 cups sugar
• Keep stirring constantly and bring back to a rolling boil
  
• Add packet of low sugar pectin
  
• Keep stirring until pectin is dissolved, stir for 1 more minute
• Remove from heat
  
• Pour into sterilized jars and seal with lids and rings
• Place jars into boiling water for 10 minutes (use your jar tongs don't just drop them in)
• Remove from water and let cool overnight, do not bump them while they cool.

this makes a little over 9, 1/2 pints of jam. So freakin good!!!

I had some with a little cashew butter on toast AMAZING. And it's true, Beth and I licked all the spoons and pots clean once we were done jarring it all up! SO GOOD!!!