It was time to use up the last of the apricots. There weren’t many left, so I decided it was time to make another batch of jam. Here’s a simple recipe – from start to finish it takes just under an hour (and that’s including kitchen clean-up!).
Ruby Red Apricot Jam mixes some sweet strawberries and perfectly ripe apricots. Add some lemon & lime and you have an amazing combination!
I like jam that has chunks of fruit so I know what I’m eating.
After cooking the jam, I ladled it into jars.
Before putting on the lids and screwing the rings on I always wipe off the very tops of the jars with a wet paper towel. If the top isn’t clean, you won’t get a seal on the jars.
Screw the rings on tightly and put the jars of jam into boiling water to seal them. This particular recipe calls for boiling the jars for 10 minutes.
I ended with 7 pint jars of incredible Ruby Red Apricot Jam!