Apricot Jam

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.