Dried Apricot Jam Recipe - Allrecipes.com
Dried Apricot Jam Recipe
  • READY IN ABOUT 2 hrs

Dried Apricot Jam

Recipe by  

"Yes you can use dried apricots to make jam! This has beautiful color and flavor. I have dried California Blenheim apricots from Apricot King shipped to me in Washington and they are wonderful."

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Ingredients Edit and Save

Original recipe makes 10 cups Change Servings

Directions

  1. Soak apricots in boiling water in a bowl until hydrated, about 30 minutes. Blend apricots, remaining water, and vanilla extract in a food processor, working in batches, until blended but still slightly chunky.
  2. Combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling. Add sugar and lemon juice; boil until sugar has dissolved, 1 to 2 minutes.
  3. Sterilize jars and lids in boiling water for at least 5 minutes. Pack the apricot jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  5. Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Kitchen-Friendly View
  • COOK 20 mins
  • READY IN 1 hr 50 mins

Footnotes

  • Cook's Note:
  • If you don't have a food processor or a Vitamix blender then you can finely chop the apricots and then soak them for 30 minutes.
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Reviews More Reviews

Aug 27, 2013

MMMMMM Love this. I used 6 Tbls of my homade citrus pectin I canned yesterday and added 1 tsp cinnamon. This will be great holiday food.

 

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Nutrition

  • Calories
  • 48 kcal
  • 2%
  • Carbohydrates
  • 12.3 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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