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On the Menu: Homemade Apricot Jam

Although I had an amazing trip this past weekend I totally missed out on something I’ve been wanting to do for years – learn how to make homemade jam. My mom, aunt and cousin got together to make apricot jam. As I watched the process unfold over instagram, I was insanely jealous. Let me tell you, once you taste homemade jam, you aren’t going to want to buy store bought jelly.

Since it’s a simple recipe I wanted to share it with all of you. Hope you enjoy this sweet recipe.

Bon appetit!

Homemade Apricot Jam



2 pounds (about 5 cups) fresh apricots 7 cups sugar 1/4 cup freshly squeezed lemon juice 1 box SURE-JELL Fruit Pectin 1/2 tsp. butter



1. Bring boiling-water  to simmer. While boiling, wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars before filling.

2. Finely chop unpeeled apricots. Measure exactly 5 cups prepared fruit into 8-qt. saucepot. Stir in lemon juice.

3. Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Bring to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Be sure to skim off any foam with metal spoon.

4. Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Photo by Caitlin Flemming // (adapted from here)

#entertaining #cooking

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