Ingredients1 h 50 m servings 48
- Soak apricots in boiling water in a bowl until hydrated, about 30 minutes. Blend apricots, remaining water, and vanilla extract in a food processor, working in batches, until blended but still slightly chunky.
- Combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling. Add sugar and lemon juice; boil until sugar has dissolved, 1 to 2 minutes.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack the apricot jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
- Cook's Note:
- If you don't have a food processor or a Vitamix blender then you can finely chop the apricots and then soak them for 30 minutes.
Per Serving: 48 calories; 0 12.3 0.1 0 < 1 Full nutrition
ReviewsRead all reviews 5
Way too much sugar. I only added 1/2 cup of Stevie. No pectin so added a 1/2 teaspoon of agar. Simmering under low heat for 15 minutes or until the jam thickens up. Good recipe. We used 500 gram...
MMMMMM Love this. I used 6 Tbls of my homade citrus pectin I canned yesterday and added 1 tsp cinnamon. This will be great holiday food.
Thank goodness I found this recipe as I don't know what I would have done with the organic, unsulfured dried apricots my husband brought home one day. They sounded wonderful, but they tasted ter...
I followed the recipe exactly. It tastes just like dried apricots, so if you like dried apricots, you'll love the jam, too. Like Jessica Paige, I made it solely to use up some unappetizing looki...