Certo Apricot Jam Recipes

HOMEMADE FRESH APRICOT JAM WITH PECTIN

Steps:

• Wash the apricots in cold water. Pit but do not peel. Then chop the apricots into small pieces.
• Mash the apricots in a large bowl to help release some of the juice and measure. You should have 2-3/4 cups of mashed apricots. Press the lemon and measure the lemon juice. There should be 2 Tablespoons of lemon juice. Add the lemon juice to the apricots in the bowl.
• Combine the mashed apricots and powdered fruit pectin in a 3-quart saucepan.
• Stir and cook over medium heat until the apricots begin to bubble. You do not have to bring the mixture to a hard boil.
• Stir in the 3 cups sugar.
• Increase to medium-high heat and stir until it reaches a full rolling boil. Boil hard for 1 minute.
• Remove from heat and skim foam from top of jam.
• Pour into hot, sterilized, half-pint canning jars, and seal.
• Process the apricot jam for 10 minutes in a boiling water bath. Then remove the jars from the pot and place on a dry towel to cool. Finally, gently shake the jars after two hours to prevent all of the pieces of fruit from floating to the top. The directions in the package caution that this jam may take up to two weeks to set. My experience has been that it may take up to two days to set, but rarely longer.

APRICOT JAM RECIPE

Steps:

• Put a rack on the bottom of the canner and fill with enough water to cover the jars and bring to a simmer
• Add 6 empty 8 oz half pint jars to the simmering water & leave until ready to use. Bring a small pan of water to a simmer and put the jar lids in the hot water. Turn off heat.
• Cut the apricots in half and remove the pits
• In a large, deep stainless steel saucepan, combine apricots, sugar, and lemon juice.
• Over medium-high heat, using a wooden spoon and stirring constantly, bring the apricot mixture to a full rolling boil that cannot be stirred down.
• Stir in pectin, and boil hard for one minute, stirring constantly
• Remove from heat and skim off foam
• Remove hot jars from canner and ladle hot jam into jars, leaving a 1/4" head space. With a damp cloth or paper towel, wipe the jar rims to remove any spills. Top each jar with a lid, then thread the screw bands on until just finger tight.
• Return filled jars to the boiling water canner and process for 10 minutes
• Place jars on a towel on the counter and allow to cool
• Check the seals (see note below), label and store
• Wash jars in the dishwasher or by hand in hot soapy water

FREEZER APRICOT JAM

Steps:

• Mix apricots, lemon juice and rind.
• Add sugar, stir 5 minutes until sugar dissolves.
• Let stand 20 minutes.
• Stir in pectin.
• Ladle into cartons or jars, filling to within 1/2 inch of top.
• Cover with cloth and let stand until set, 24 hours or overnight. Cover and freeze. To serve, thaw and store in refrigerator.
• (Freeze for 1 month before thawing to use).

APRICOT JAM

Steps:

• Mix apricots and lemon juice in a large pot; add sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam if necessary.
• Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing in dishwasher or boiling water bath. Leave lids in simmering water until ready to seal jars.
• Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.