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!!!

21 chews:

My daughter has recently started requesting apricot jam instead of grape jelly on her pb&j sandwiches. I need to make a homemade one, sounds so good!

Jen said...

Love your jam. I agree that the jewel tones are so pretty. I just posted my first jam in my blog today.

I have a jam related question that I'm not sure if you can help with, but I was going to make the Rhubarb-Raspberry jame frome this site. The recipe doesn't call for any pectin... It also doesn't say anything about processing the jars... Should I just make it as directed and then boil the jars to process them?

Sunshine said...

That is some good looking jam! I'm seriously wishing I had taken advantage of the apricots at the grocery store and made some myself.

Sunshinemeg said...

So if you could just make a trip towards Baltimore around 6:30am whip that up and put together my english muffin that would be great...

Looks great! Like always! Have a great weekend.

stephchows said...

5 star foodie- that's awesome :) I still to this day can't do grape jelly... bleh! I don't get why everyone loves it :)

Jen- I can't wait to check it out! As for your Q I'll answer it here and then comment over on your blog. The reason there is no pectin is because raspberries naturally have a very high level of it in them, when I make my raspberry jam (posted recently) I only use raspberries and sugar, that's it! And it gels up without any problem :) As for processing, I say jar it up and boil the jars for 10 minutes and then let them cool overnight like normal. Can't wait to hear how it tastes!

Sunshine- if you still have some in your area I say grab them up! It's SO worth it!

Sunshinemeg- you are too funny LOL 630... I aint up that early :D but I'd happily share some of my jam if you come to visit Rochester :)

Pam said...

Apricot jam is one of my favorites - thanks for the recipe.

Vanessa said...

Can I come over for breakfast tomorrow? I LOVE apricot. ;)

Erica said...

I have never tried making my own jam but I bet it is amazing! Love love the low sugar recipe. Enjoy your weekend!

stephchows said...

pam- glad you like it!

Venessa- if you want to learn to make it we should go pick some more before the season is over and make some more :) You're welcome to stop by for just a taste though too :D

Erica- I bet you'd do a great job making it! You'll never go back to store bought!

Marta said...

Never enough jam in the late summer! So much fruit, so much fruit waiting to be jammed!!! delicious Steph!

Anne said...

Your jams always look amazing! I could never get enough of em :)

Special K said...

I can't wait to get my jam! But this, wow! I want to go out and buy some now!

sounds like a delicious jam flavor to me!

Hannah said...

It's been so long since I've had a decent apricot jam, I can't even tell you! I may just need to remedy that with this recipe... I'll be on the lookout for apricots next time I go grocery shopping, that's for sure!

Megan said...

My Hubby loves apricots and if I had some, I would make this today.

Megan said...

My Hubby loves apricots and if I had some, I would make this today.

sounds like a delicious jam flavor to me!

Marta said...

Never enough jam in the late summer! So much fruit, so much fruit waiting to be jammed!!! delicious Steph!

stephchows said...

pam- glad you like it!

Venessa- if you want to learn to make it we should go pick some more before the season is over and make some more :) You're welcome to stop by for just a taste though too :D

Erica- I bet you'd do a great job making it! You'll never go back to store bought!

Pam said...

Apricot jam is one of my favorites - thanks for the recipe.

stephchows said...

5 star foodie- that's awesome :) I still to this day can't do grape jelly... bleh! I don't get why everyone loves it :)

Jen- I can't wait to check it out! As for your Q I'll answer it here and then comment over on your blog. The reason there is no pectin is because raspberries naturally have a very high level of it in them, when I make my raspberry jam (posted recently) I only use raspberries and sugar, that's it! And it gels up without any problem :) As for processing, I say jar it up and boil the jars for 10 minutes and then let them cool overnight like normal. Can't wait to hear how it tastes!

Sunshine- if you still have some in your area I say grab them up! It's SO worth it!

Sunshinemeg- you are too funny LOL 630... I aint up that early :D but I'd happily share some of my jam if you come to visit Rochester :)

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