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Apricot Jam and Jelly Recipe

Apricot Jam Recipe 

Course Breakfast
Cuisine American
Keyword apricot, canning, jam


  • 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


  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.