Apricot Jam

~Apricot Jam~

Soon the dilemma of what to do with all these apricots will be over. These seasonal stone fruit with velvety skin and a soft, fleshy, sweet interior has kept me on my toes to make sure they don't go to waste. My solution now is to can some jam. I researched recipes and decided that a variation of David Liebovitz's would be best. There isn't much pectin in apricots so, I am using liquid fruit pectin to make sure the jam sets well.

~Finished Product~

7 cups fresh apricot chunky puree (I removed the skin by blanching the apricots in boiling water for a couple of minutes and dropping them into a cold water bath~the skin slides off~beware not to overcook though or you will have mush)

6 cups granulated sugar~ use more or less than this depending upon the sweetness of your fruit

7 tablespoons fresh lemon juice

1-3 ounce packet of liquid pectin~made by Ball

12-half pint canning jars

Note: you could make 1/2 or 1/4 of this recipe and store in the fridge if you don't want to do the full-on canning process. I did follow the USDA canning guidelines which can be found online.

1. Place the skinned apricots in the work bowl of a food processor. Pulse into a rough chop. Pour into a large stockpot or canning pot. Continue until all the apricots are chopped.

2. Add the remaining ingredients. Cover the pot and cook until the apricots come to a rolling boil. At this point make sure your heat is no higher than medium-high so the contents at the bottom of the pan do not burn. Stir occasionally. Cook, uncovered~skimming any foam that rises to the top to ensure the jam is clear. After a period of time, the jam will begin to thicken and reduce down. The color will darken, and when the jam is at 220, drop a dab of jam on a small plate and place in the freezer for a few minutes. Now check to see if your jam has thickened to the right consistency, if not continue to cook it until you have the results you are seeking. At this point, I added a split vanilla bean to my jam.

3. Remove from heat and package or store in containers. Follow USDA canning guidelines or place in containers to refrigerate.

~Every summer canning was a part of our family life. Peaches were probably our family favorite. It is always comforting to hear the ping from the jam jars as they cool, letting me know they are sealed properly. We use lots of apricot jam throughout the year. It makes a great base to dip egg rolls into. By just adding a small amount of Asian sesame oil and soy sauce to the apricot jam you have a lovely dipping sauce. A jar could also be reheated with finely diced jalapeno pepper and then cooled and poured over a block of cream cheese for a treat to eat with Wheat Thins or favorite crackers.~