Apricot Jam

Name: Apricot Jam
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 half-pints
Ingredients: 4-1/4 cups crushed peeled apricots, (about 2-1/2 pounds); 1/4 cup lemon juice; 6-1/4 cups sugar, divided; 1 package (1-3/4 ounces) powdered fruit pectin; 1/2 teaspoon unsalted butter, optional; 1/3 cup amaretto

Total Time Prep: 30 min. Process: 10 min.

Yield 8 half-pints

Test Kitchen Approved

This easy recipe for thick, chunky apricot jam lets you jar up the feeling of warm summer days and enjoy them all year round.

Ingredients

4-1/4 cups crushed peeled apricots, (about 2-1/2 pounds)
1/4 cup lemon juice
6-1/4 cups sugar, divided
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon unsalted butter, optional
1/3 cup amaretto

Directions

In a Dutch oven, combine apricots and lemon juice. In a small bowl, combine 1/4 cup sugar and pectin; stir into apricot mixture. If desired, add butter. Bring to a full rolling boil over medium-high heat, stirring constantly. Gradually stir in remaining sugar. Return to a full rolling boil, stirring constantly, for 1 minute.
Remove from heat; stir in amaretto. Cool jam in Dutch oven for 5 minutes, stirring occasionally. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

This thick, chunky apricot jam was my grandma's recipe; it's lovely to make something for my family and friends that she made for hers! —Linda Wegner, Robinson, Illinois

Recipe Creator