Apricot Jam

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4 half-pint jars Easy
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Ingredients (4)

  • 2 1/2 pounds fresh apricots, pitted and cut into bite-size chunks
  • 1 1/2 cups sugar
  • 2 tablespoons fresh lemon juice
  • 1 green apple, such as Granny Smith
Nutritional Information
  • Calories453
  • Fat1.21g
  • Saturated fat0.08g
  • Trans fat
  • Carbs112.93g
  • Fiber6.91g
  • Sugar105.41g
  • Protein4.19g
  • Cholesterol
  • Sodium4.09mg
  • Nutritional Analysis per serving (4 servings) Powered by

Fresh apricots first macerate with sugar to draw out their juice, then cook with lemon juice and—for natural pectin that’ll make the jam set—a grated green apple. You can refrigerate this classic jam for up to a month, freeze up the 3 months, or can for longer storage.

Instructions

  1. 1Place a small saucer in the freezer to chill. In a medium, heavy saucepan or pot, stir together the apricots and sugar. Let stand, stirring occasionally, for 1 hour.
  2. 2Grate the unpeeled apple on the large holes of a box shredder to the core; discard the core. Add the lemon juice and grated apple to the apricot mixture. Stir to combine and place the pan over medium-high heat. Bring the mixture to a boil, stirring constantly, then reduce the heat to medium so the jam slowly bubbles while it cooks. Cook, stirring occasionally, until the mixture thickens, 20 to 25 minutes. Using a metal spoon, skim off any scum that rises to the surface of the jam.
  3. 3To test the jam and see if it is ready, spoon a little jam onto the frozen saucer. Let it stand for about 15 seconds. If the liquid thickens to a jam-like consistency, it’s ready. If not, continue to cook for another minute or two. If you like a smoother jam, run it through a food mill or push it through a ricer or sieve into a bowl to remove.
  4. 4To store the jam, let cool completely. Transfer to clean airtight containers and store in the refrigerator for up to 1 month or in the freezer for up to 3 months. You can also can the jam according to our canning instructions.
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