Apricot Jam[Printer-friendly version of recipe]
An earlier version of this recipe was a 3rd Place winner at 1999 Santa Clara County Fair.
8 cups pitted apricots - just push out the pits if they are ripe enough
2 cups sugar
1/4 cup lemon juice
1/4 cup water - this is needed to get the syrup started or the sugar will burn. There isn't enough juice in apricots at the very start. Many thanks to Dr. Homa in Kabul for saving my poor burning apricots.
Cook all ingredients at a very mild boil (less than medium heat) for 25 minutes. Skim the foam from the top of the fruit while cooking.
See instructions for preparing and filling jars.
Use a bubble wand or butter knife to get all the air bubbles out of the jars before sealing.
After filling jars, return to a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within the hour.
Yield: 8 - 8 oz. jars