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Apricot time is now-now-now! Whether you have a tree in your backyard (like my handy 52, who gave me these apricots) or a farmer’s market, right now is the time to play with apricots!
And by the way, could home-canning be more cool, or more green? There’s something so awesome about using fresh, locally- or home-grown produce, in season, in reuseable jars. Our great-grandmas were so hip and they didn’t even know it.
Canning is easy. If you don’t know how, check out my How to Can: Hot Water Bath Method. I learned at the feet of the best, Georgia. You can learn, too!
How to make Apricot Jam:
5 cups chopped fresh apricots
1/4 cup freshly-squeezed lemon juice (two lemons)
1 box fruit pectin
7 cups sugar
Get your water boiling in your canning pot, rack tucked inside. Boil lids in another, smaller, pot, and remove to dry on a paper towel using tongs. While water is coming to a boil in your big pot with the rack, chop apricots. Place chopped apricots in large pot with the freshly-squeezed lemon. Add pectin and bring to a full, rolling boil. (Add 1/2 teaspoon butter to reduce foaming.) Meanwhile, get your sugar measured and ready. As soon as apricots, lemon juice, and pectin are at the boil, add sugar all at once. Return to boil and keep at the full, rolling boil for one minute. Remove from heat and ladle immediately into clean jars. Place lids on top, screw on bands, and lower onto rack in your pot of boiling water. Cover and boil 10 minutes.
Remove jars and place upright on a cutting board or rack to cool and let stand for 24 hours. Store in a cool, dry location for up to a year. Apricot jam can take up to 2 weeks to set, so be patient. It’s so worth it!
I have more apricots coming! I’m going to be making brandied apricots next, but I want to hear your favorite thing to do with apricots. I’m gonna need ideas. If you’ve got a great apricot recipe, feel free to post it with your comment. C’mon, help an apricot-laden girl out here!
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