Low Sugar Homemade Apricot Jam
I have a confession to make… I played hooky yesterday. Dan and I had hoped to head up to Yosemite National Park last weekend and didn’t make it. So… Dan took the day off yesterday and we made a day of it!
The drought is over here in California and with the massive amount of rain we received, we have been rewarded with a significant snowpack. Which means a HUGE spring runoff. The waterfalls at Yosemite are spectacular this year.
The picture on the left was taken 2 years ago in the spring. If you look closely, you can just make out the waterfall – the picture on the right taken yesterday. Just look at the difference!
Yosemite is home to many beautiful waterfalls and in my opinion the crowning jewel is Yosemite Falls. Though it is not the tallest waterfall in North America, Yosemite Falls is breathtaking, powerful and drops 2,425 feet to the valley floor.
So long story short… this post is late and that’s why I did not get this recipe to you sooner! We took a play day! Hey it’s an excuse yes, but a good one, right? 🙂
Ok, let’s get to this recipe! If you follow my Facebook page you’ll know that we were out a couple of weeks ago picking apricots. It’s become a tradition every year and because we get nearly 20 pounds of apricots…jam making closely follows!
This year I kept my new recipe bright, fresh and pure with a squeeze of lime and a pinch of salt. Not only delicious, this is a simple recipe anyone can make!
Here are some helpful hints when making jam –
- Clean the fruit by using 1 part vinegar to 3 parts water, add the fruit and swish around really well.
- Don’t change the amount of sugar the recipe calls for. The sugar not only sweetens the fruit but also preserves it. If you reduce the amount of sugar, you may end up with mold on top of the jam even though you’ve sealed it properly.
- Don’t change the amount of fruit – if you put in too little, it can get so thick, it’s like paste – too much fruit it may not set and will become syrup.
- Although the jars and rings are reusable, the lids are not – you’ll need to purchase new ones.
Homemade Apricot Jam
Have you ever made jam or jelly? It's easier than you think! My recipe for Homemade Apricot Jam is simple & delish with bright pure apricot flavor!
- 6 cups apricots cleaned and chopped into small pieces
- 4 1/2 cups sugar
- 1 box Low sugar Sure Jell - be sure to use pink box
- 2 tbsp lime juice
- 1/4 tsp salt
- 1 tbsp fruit fresh optional*
Chop the apricots into small pieces. Measure out exactly 6 cups.
Place jars, rings and lids into a pan, cover with water, bring to a boil and boil for three minutes to sterlilize, keep warm.
In a heavy stock pot, place the chopped apricots lime juice, salt and fruit fresh (if using). Mix well.
Measure ¼ cup of sugar and mix it with the contents of the Sure-Jell. Sprinkle it into the apricots, mix well again and set it on the stove on high and bring to a boil, stirring constantly.
When it comes to a hard boil (a hard boil is one you can't stir down with spoon) add the remaining sugar.
Continue stirring constantly and return it to a boil and when it comes back to a hard boil, continue boiling it for exactly one minute. (Set a timer to make sure you get it for a full minute).
Remove from the stove & immediately ladle into sterilized jars.
Use a damp cloth and wipe off the top of the jars to remove any jam (this will keep the lids from sealing). Place lids on jars and screw them on tightly. Process in a hot bath (boiling water) for 10 minutes to seal the jars.
Makes 6 eight oz. jars.
- Fruit fresh is an ingredient that prevents fruit from browning during the cooking/canning process. Though not required, it makes your end product look pretty. If you choose, you can omit this ingredient.
Jams and jellies are great on toast and delicious on a PB&J! Make them now for gifts during the holidays! Looking for more jam recipes? Click here!