Easy Apricot Jam Recipe

Here's an easy Apricot Jam recipe for canning.

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Course Condiment

Cuisine American

Servings 4 8 ounce jars

Ingredients

2 1/2 pounds apricots, pits removed and set aside
2 cups raw sugar
1 lemon
1/2 a vanilla bean, seeds scraped out, or 2 tablespoons amaretto (optional)

Instructions

Slice the apricots into large chunks, leaving the skin on (no need to dice them up because they will cook down).
Place the chopped apricots and sugar to a non-reactive saucepan and bring to a boil over medium high heat stirring enough to assure none of the jam sticks to the bottom. The jam will bubble high up the sides, spoon off the light colored foam as it rises (save this to use over desserts or oatmeal). Turn the heat to medium. Continue to spoon off the foam until the jam begins boiling at a lower, thicker level.
Using a potato masher, mash through the jam until it's to your preferred smoothness. I prefer my jam a bit on the chunky side but I did mash through the jam a few times to remove some of the large pieces of fruit.
While the jam is cooking, put a small plate in the freezer. When the bubbles are subsiding and the jam seems to be thickening ever-so slightly, remove the pot from the burner. Put a few drops of the jam on the frozen plate and return to the freezer. Check the set after a few minutes by nudging it with your finger. If it wrinkles, it is done. If not, heat it a bit more and test again.
When it has reached your preferred thickness add the vanilla bean seeds and pod, and let simmer a minute more, then remove from heat and stir in lemon juice. Remove the vanilla bean pod. Ladle jam into sterilized jars leaving a 1/4 to 1/2 inch at the top and seal as directed in manufacturer's instructions. Or you can freeze the jam if you're not going through the canning process.

Notes

I often add a few tablespoons of amaretto to my jam, which adds a little hint of nuttiness.