Apricot Jam and Jelly Recipe

Apricot Jam

After I finished the marmalade, I used 6 cups of apricot puree I prepared yesterday and made some great apricot jam.  Oddly, it looks a great deal like the apricot orange marmalade I made earlier unless you look closely.  I wasn’t able to discern it very well  with the camera, sorry.  Then, with the juice I poured through the cheese cloth, I made 6 half-pints of apricot jelly.  My mom prefers jelly  to jam.  Sort of like how I prefer to take the pulp of the oranges out of the segments while others prefer to use a mandolin to thinly slice the entire orange for marmalade.  I don’t like how it feels in my mouth.  I enjoy a smoother taste.  I think that’s the great thing about making jam/jelly/marmalade:  You can make it all any way you choose to!  I wonder about those who seem to believe that if you do not prepare your preserves bare and naked they are not worthy or edible.  So, I use sugar and pectin…..its what I grew up with and I love it!  I want to encourage you to make your jam/jelly/marmalade exactly they way you like and enjoy.

Apricot Jelly

Apricot Jam Recipe 

6 Cups of unpeeled, pitted and pureed fresh apricots

1/4 Cup Lemon Juice

7 Cups Sugar

1 Box Pectin  (Sure-Jell)

1/2 Tbsp. Butter

Directions:

• Measure exactly 6 cups prepared apricots into 6- or 8-qt. sauce pot.
• Stir in lemon juice.
• Stir pectin into prepared fruit.
• Add butter to reduce foaming.
• Bring mixture to full rolling boil (boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
• Stir in sugar.
• Bring to full rolling boil and boil 1 min., stirring constantly.
• Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
• Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.

Apricot Jelly

6 cups of cut up Apricots to make 7 cups of Apricot juice.

6 cups of sugar.

1 box Pectin.

1 pat of butter for foaming issues.

• Cut up enough apricots to equal 6 cups — you can just cut them in half and pit them.
• Put apricots into a big 6- or 8-qt. sauce pan or Dutch oven and barely cover with water.
• Bring to a simmer and continue simmer for 10 minutes.
• Dip out all the visible pieces of fruit and set aside for jam if you like.
• Allow to cool.
• Using a fine mesh strainer and cheesecloth, strain the water you cooked the apricots in and keep the juice. Do it several times to get all the bits and parts out — the more clear the juice gets, the better.  It will have an orange hue.
• In a large pot, put the juice on high heat with a box of pectin, stirring constantly.
• Once it comes to a boil, let it boil for 60 seconds — you will want a timer or good clock with a second hand near you.
• Pour in the sugar all at once without allowing anything to splash out and stir stir stir!
• Throw in the pat of butter.
• Keep stirring until it comes to a hard boil and continue stirring for 60 seconds.
• Take pot off stove and allow to cool about 2 minutes.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.

Processing Filled Jars for Canning

• Place jars on elevated rack in canner.
• Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)
• Cover; bring water to gentle boil.
• Process 10 min.
• Remove jars and place upright on a towel to cool completely.
• After jars cool, check seals by pressing middles of lids with finger.
• ****If lids spring back, lids are not sealed and refrigeration is necessary.****

Enjoy!

Print

Apricot Jam Recipe 

Course Breakfast

Cuisine American

Keyword apricot, canning, jam

Ingredients

• 6 Cups of unpeeled pitted and pureed fresh apricots
• 1/4 Cup Lemon Juice
• 7 Cups Sugar
• 1 Box Pectin  Sure-Jell
• 1/2 Tbsp. Butter

Instructions

1. Measure exactly 6 cups prepared apricots into 6- or 8-qt. sauce pot.
2. Stir in lemon juice.
3. Stir pectin into prepared fruit.
4. Add butter to reduce foaming.
5. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirreon high heat, stirring constantly.
6. Stir in sugar.
7. Bring to full rolling boil and boil 1 min., stirring constantly.
8. Remove from heat. Skim off any foam with metal spoon.
9. Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
10. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.

Print

Apricot Jelly

Course Breakfast

Cuisine American

Keyword apricot, canning, jelly

Ingredients

• 6 cups of cut up Apricots to make 7 cups of Apricot juice.
• 6 cups of sugar.
• 1 box Pectin.
• 1 pat of butter for foaming issues.

Instructions

1. Cut up enough apricots to equal 6 cups -- you can just cut them in half and pit them.
2. Put apricots into a big 6- or 8-qt. sauce pan or Dutch oven and barely cover with water.
3. Bring to a simmer and continue simmer for 10 minutes.
4. Dip out all the visible pieces of fruit and set aside for jam if you like.
5. Allow to cool.
6. Using a fine mesh strainer and cheesecloth, strain the water you cooked the apricots in and keep the juice. Do it several times to get all the bits and parts out -- the more clear the juice gets, the better.  It will have an orange hue.
7. In a large pot, put the juice on high heat with a box of pectin, stirring constantly.
8. Once it comes to a boil, let it boil for 60 seconds -- you will want a timer or good clock with a second hand near you.
9. Pour in the sugar all at once without allowing anything to splash out and stir stir stir!
10. Throw in the pat of butter.
11. Keep stirring until it comes to a hard boil and continue stirring for 60 seconds.
12. Take pot off stove and allow to cool about 2 minutes.
13. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.

Print

Processing Filled Jars for Canning

Ingredients

• Prepared and filled jars with lids for canning.

Instructions

1. Place jars on elevated rack in canner.
2. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)
3. Cover; bring water to gentle boil.
4. Process 10 min.
5. Remove jars and place upright on a towel to cool completely.
6. After jars cool, check seals by pressing middles of lids with finger.
7. ****If lids spring back, lids are not sealed and refrigeration is necessary.****