Lemon balm leaves add a subtle lemon flavor to jam, it's not quite as pungent as lemon verbena.


Recipe Summary

20 mins
10 mins
1 day 8 hrs
1 day 8 hrs 30 mins
8 cups


Original recipe yields 128 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Measure apricots after preparation; you should have 5 cups prepared fruit.n

  • Combine apricots, sugar, and lemon juice in a large plastic or glass bowl; mix well. Cover and refrigerate 8 hours to overnight.n

  • Inspect 7 to 9 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.n

  • Transfer apricot mixture and all of the accumulated juice to a large saucepan. Stir in pectin and slowly bring to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.n

  • Remove from heat and stir in lemon balm leaves.n

  • Ladle apricot jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.n

  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.n

  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.n

Nutrition Facts

49 calories; protein 0.2g; carbohydrates 12.4g; fat 0.1g; sodium 0.1mg. Full Nutrition