As previously noted we got inundated with apricots from our neighbours tree, so it was only natural to make a bunch of jam! Here is the delicious recipe followed by some chit chat (if you are interested).

INGREDIENTS

*Makes about 8 half-pints.

• 8 cups of diced apricots
• 1/4 cup lemon juice
• 5 cups sugar
• 1 packet liquid pectin (optional depending on liquidity preference of jam)

DIRECTIONS

1. Prepare the hot water bath so it is at boiling point in time to can the jam.
2. Halve and remove the pits from the apricots (consider saving to make homemade amaretto). Cut the halves in half again, or for large apricots, into 4’s. You want a chunk of fruit but not too large.
3. Combine apricots, lemon juice and sugar in a large pot and bring to a boil over medium high heat. Continue to stir to ensure the sugar incorporates
4. Allow mixture to come to a full rolling boil. Add pectin, reduce heat and continue to gently boil for 30 minutes, stirring frequently to avoid burning.
5. Test for gel level by using a plate that has been chilled in the freezer. Spoon a small smear onto the plate, let sit for 1 minute and test the jam by pushing it with your finger. If it wrinkles it is ready. If it continues to smear, then it has not reached the gel point so continue boiling.
6. Once your jam is ready, ladle it into your jars. Wipe the rims of the jars before placing the lids on.
7. Place jars in a hot water bath, ensuring jars are covered by 1-2 inches of water, and let sit for 10 minutes.
8. Remove jars from the water bath and place on a wire rack to completely cool. You should hear the lids pop as they seal.

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Chit Chat POrtion

I made 4 batches of this jam, which resulted in 33 half-pints. I did 2 batches without pectin and 2 batches with pectin. Both taste the same, however the non-pectin jam is a looser consistency. I have eaten it on toast, but it is also a consistency that would be delicious on ice cream, coating a sacher torte cake or poured over warm brie. The jam with pectin is more solid. Both have nice size chunks of fruit floating in it.

You can double the recipe if you are also making a ridiculous amount like I did, but I would recommend doing it in a very large stock pot. I used my biggest pot, and it held 1 batch, especially when it starts boiling and expands. My stockpot is my water bath canner, and I like to have it boiling and ready in time to process the jam when it is still hot in the jar, so I couldn’t use it to make the jam.

We love jam, and I tend to make quite a bit every year. Most we eat, some we give away. I usually do a strawberry jam from our garden berries, as well as a Christmas jam which is a spiced strawberry and cranberry jam. Last year I did some peach and pear jams. This year I think I will leave it with just the apricot jam.

I plan to make some relish from our zucchinis and some chutneys from some of our other veggies, and only have so much room in our pantry. I still have some of our jams and jellies from last fall that will get us through to next year.

I generally gravitate towards peaches over apricots, but when the opportunity presents itself, you have to go for it. I did forget how much I enjoy apricot jam and am looking forward to enjoying it in many ways this winter. I think I am going to try some pork chops coated in the jam, along with some fresh herbs from the garden. A bit of a sweet & savoury marinade. We will see how it turns out. If it does go well, then I will make sure to share the recipe here.