Wednesday, July 2, 2008

apricot jam

my friend jeni has a beautiful apricot tree with abundant fruit so i picked a bunch sunday afternoon for jam. stone fruit jams are soooooooo easy to make because most require no pectin. here is a good basic recipe. this is soooooooooo good on buttered toast.

apricot jam

8 cups diced apricots
1/4 cup lemon juice
6 cups sugar

Sterilize your canning jars by boiling for 10 minutes in hot water.You will need 5 pint jars or 10 half-pints.Combine all ingredients in a large stock pot.Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves.Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.Remove from heat and fill jars, leaving 1/4 head space.Wipe rims clean and put the 2-piece metal canning lids in place. Safety top should suck down if seal was sucessful.

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