Homemade Apricot Jam
To be prepared, the jars should be sterilized for 10 minutes, before you start to make the jam, and keep the heat under the canner on warm.
The water bath canner should still have the hot water in it, so it doesn't need to have water added to it, unless the water level is below the top of the jars, also, as you fill the jars with the jam, each jar should be added back to the hot water, so the jam doesn't cool off a lot.
When I can jam I have 2 big pots, a water bath canner, and a 20 qt stockpot to make the jam in.I found out that using the city water in the water bath canner eats away at the sides of the canner, so I always use about 3 1/2 gallons of distilled water, in the long run, it's worth it, because you wouldn't have to buy water bath canners every time you want to make jam.Using distilled water keeps the calcium deposits and rust out of the inside of the canner and has saved me money, because I haven't had to buy another canner, just the fruit to make the great jam with!!
Cook the jam to the point where the jam coats the back of a regular tablespoon
10 users found this review helpful
Jul. 5, 2013