Organic Apricot Jam

I love to make my own jams that is not overly sweet like store bought ones. This is so easy to make and delicious. This has got beautiful color and lovely apricot flavor. All you need is only three ingredients. No pectin required as apricot has enough natural pectin for gel formation. Use proper canning method for longer self life. It stays up to a month in the refrigerator stored in a sterilized jar. There's nothing like home made jam on varieties of toasted breads, crackers and cheese board as well. Apricot jam is great for glazing fruit tart, cake, fish and meat. Add flavors of roasted ground Bengali five spice to make a amazing chutney. 

 

Ingredients~

4 pounds organic fresh over ripened apricots, pitted and chopped

2 cups organic raw sugar

1 tablespoon organic lemon juice  

Total time~

10 minutes to prepare

20 minutes to cook 
15 minutes to canning
12 hours to set undisturbed

Method~

Mix chopped apricots, sugar and lemon juice in a very large pot. Bring to a boil over low-medium heat. Simmer, stirring occasionally until apricots look jelly type and the liquid thickens for about 20 minutes.

Sterilize jars and lids in boiling water for at least 8-10 minutes. Transfer the jam into sterilized jars, leaving 1/4 inch of space at the top. Let the jam cool to room temperature, then seal and store in the refrigerator.

For caning the jam, ladle hot jam into hot jars leaving 1/4 inch head space. Place lids and bands on jars. Twist on the bands until fingertip tight. Use a 6 quart stock pot and a simple rack for canning process. Place filled jars in the rack. Make sure jars are covered by 1-2 inches of water. Cover the pot with lid. Process jars in boiling water for 15 minutes. Turn off the heat. Remove lid and let jars stand for 5 minute. Using canning tong, remove jars from the hot water. Place the jars in a cool dark area undisturbed for 12 hours and they will seal completely. 

Happy Cooking!