Recipe by DelightfulDines
"Traditional and delicious homemade jam."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/2 pounds
fresh apricots, pitted and finely chopped
5 3/4 cups
1 (1.75 ounce) package
powdered fruit pectin
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
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Apricot Jam
Serving Size: 1/56 of a recipe
Servings Per Recipe: 56
Amount Per Serving
Calories from Fat: 1
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
This recipe for fresh jam couldn't be easier—just three basic ingredients!
See how to make fresh jams and jellies from scratch—in just 30 minutes!
See how to make super-simple strawberry freezer jam from scratch.