Apricot jam

http://owlhaven.wordpress.com/2008/07/24/easy-apricot-jam/


4-1/2 cups apricot puree (use food processer)
1/2 cup lemon juice (or vinegar, which is what I used– this keeps the apricots a good safe acidity)
1 box Sure-Jell pectin (or similar brand)
6 cups sugar
Wash and sort the apricots. It is OK to use apricots with small soft spots as long as they aren’t discolored or (duh) moldy. My 3 and 6 year old daughters helped me sort, and did a good job at it. Tear the apricots in halves to remove the pits. My 10 year old sons did this for me. Fill food processer with apricot chunks and puree for a minute or so. Repeat until you have enough puree.
Wash 5 pint sized canning jars and rings. Fill a boiling water canner half full of water and bring to a boil on the stove. Dip each jar in and out of the boiling water. If you do not have a canner, you can use a very large pot, something tall enough that your jars can be fully submerged in water during processing.
Measure your puree carefully and pour into a big pot on the stove. Immediately mix in the pectin using a wire whisk. Heat mixture to a full rolling boil, first stirring occasionally and then more frequently as mixture heats up.
Once the mixture has reached a full rolling boiling, add sugar a couple cups at a time, stirring continuously. When all sugar is added and mixture has returned to a full rolling boiling, cook for one minute.
Pour mixture quickly into jars leaving 1/4 inch of ‘headspace’, or airspace at the top of the jar. Wipe edges of jars clean. Set on lids and screw rings on tightly. Process in boiling water water bath for 15 minutes. Remove jars carefully and set on a towel on the counter to cool overnight.
Once cool, lids should seal down tightly so that you cannot push them further down when you press the center of the cap. If any of your jars do not seal, simply set them in the fridge and use within a couple weeks.
One batch of jam will probably take you an hour–more if you have an infant, and less if you have a kid or two over the age of 5 who is willing to give you a hand. And it is so darned pretty to look at when you’re done. One of the things I love about canning is that it is one of the few jobs that it doesn’t get UNdone immediately. Unlike laundry or vacuuming or dishes!
I’d love to hear if you decide to try your hand at this– it truly isn’t hard.


 http://www.simplycanning.com/apricot-jam-recipe.html

 Ingredients

• 2 quarts crushed, peeled apricots
• 6 cups sugar
• 1/4 cup lemon juice

Procedure

Wash your apricots. Place a spoon in the freezer. (yes you will need a cold spoon later.)
Blanch your apricots to remove the skins. This step is just like peeling peaches. Dip apricots into a pot of boiling water for 2 minutes. I use a blancher. Immediately remove the apricots to a sink or bowl with cold water or ice water. This stops the cooking. Slip the skins off. If your apricots are nice and ripe the skins will easily side off. If they are still a little green you may need to use a knife to help them along. Now slice the apricots in half and remove the pit.
When you have 2 quarts of apricots peeled and pitted,combine it with lemon juice and sugar in a large pot. It sure looks like a lot of sugar.... uhm that's because it IS a lot of sugar!
Stir until the sugar dissolves. Turn on the heat and bring to a boil. Stirring often to prevent scorching.
Cook Rapidly to the gelling point. I'll use a potato masher to mash up the fruit.
You can tell when the jam has reached the gelling point by taking your cold spoon and scooping up a bit of jam. The jam will cool quickly. Let it cool and tilt the spoon so the jam drips off. If it is still runny simply cook a bit longer. The jam should be thickened. Another probably easier way to tell if you're jam is ready is by temperature. First you'll need to figure out the gelling point for your elevation. Determine the boiling point temperature by holding a candy thermometer in boiling water. Add 8 degrees. This is your gelling point. When your jam has reached this temperature it is ready. Remove it from the heat.
Pour hot jam into hot jars. Leave a 1/4 inch head space. Wipe the rims clean. Place the lids on and process.