Best Apricot Jam Recipe Ever

Homemade Fresh Apricot Jam with Pectin » The Joy of …

WEBAug 15, 2019 · 1 - Wash, pit, but do not peel the apricots. Then chop into small pieces. 2 - Mash chopped apricots in a large bowl and add lemon …

1. Wash the apricots in cold water. Pit but do not peel. Then chop the apricots into small pieces.
2. Mash the apricots in a large bowl to help release some of the juice and measure. You should have 2-3/4 cups of mashed apricots. Press the lemon and measure the lemon juice. There should be 2 Tablespoons of lemon juice. Add the lemon juice to the apricots in the bowl.
3. Combine the mashed apricots and powdered fruit pectin in a 3-quart saucepan.
4. Stir and cook over medium heat until the apricots begin to bubble. You do not have to bring the mixture to a hard boil.

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30 Minute Homemade Apricot Jam Brooklyn Farm Girl

WEBJun 22, 2021 · In a pot over medium high heat, mix together crushed apricots, sugar and lemon juice. Bring to a boil and continue stirring until …

1. Prepare the apricots by peeling, removing pits and crushing them. You can crush they by hand with a potato masher or throw in a food processor and pulse a couple of times.
2. In a pot over medium high heat, mix together crushed apricots, sugar and lemon juice. Bring to a boil and continue stirring until sugar completely dissolves.
3. Continue cooking, stirring frequently, until the mixture thickens and turns into a jam. This takes about 20-25 minutes. Once it's thick and jam like, remove any foam from the top and proceed to the next step.
4. For refrigerator jam: Remove pot from heat and allow to cool before pouring it into mason jars and placing in the refrigerator for immediate serving.

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Low Sugar Apricot Jam (+ Lavender, Almond, and …

WEBJul 23, 2019 · Wash and pit apricots. Dice into ¼ inch pieces. In a large sauce pot, combine apricots, water, lemon juice and pectin. Stir well and …

1. If you are canning your jam, sanitize and prepare your jars. I like to wash them in warm soapy water, then I keep them in the oven on 200°F on a cookie sheet to keep them hot. (Do not pour hot jam into cold jars or they will shatter.) Boil the lids in the water bath for at least 5 minutes before using.
2. Wash and pit apricots. Dice into 1/4 inch pieces.
3. In a large sauce pot, combine apricots, water, lemon juice and pectin. Stir well and bring to a boil over medium low heat. As the mixture heats, use potato masher to mash to apricots.
4. Once mixture reaches a boil that cannot be stirred down, add sugar, stirring well. Bring back to a rolling boil and boil for 1 minute, continuing to stir.

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