Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
1 day
Total Time:
1 day 45 mins
Servings:
56
Yield:
7 cups
Ingredients
Directions
Combine sugar, apricots, and lemon juice in a large pot over medium heat; add butter to reduce foaming. Bring to a rolling boil, stirring constantly. Quickly stir in pectin; return to a full boil until pectin is dissolved, 1 minute. Remove from heat; skim off any foam with a metal spoon.
Inspect jars for cracks and rings for rust, discarding any defective ones. Sterilize jars and lids in boiling water for at least 5 minutes.
Pack apricot jam into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or a thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
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 5 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, and let rest for at least 24 hours. Press the center of each lid with a finger to ensure that the seal is tight (and the lid does not move up or down). It may take up to 2 weeks for jam to set. Store in a cool, dark area.
Nutrition Facts (per serving)
| 90 | Calories |
| 0g | Fat |
| 23g | Carbs |
| 0g | Protein |
