Apricot Jam

    So you have a apricot tree or know someone with a box or two extra of these divine little fruits. Here's a pectin free jam I make with apricots and a lot of other fruits. My favorite way to make this jam is in a kitchen full of friends and a pitcher of iced tea or coffee. It gets hot in there and there is always at least one goof up but we have a great time. I love this recipe for it's ease so beginners, just dive in. The worst thing that is going to happen is that it won't set up (thicken), so what. You'll just have a mess of apricot syrup to give out and you don't have to tell anyone that's an accident. If it still feels daunting, send me an email so I can help. So go on, gather some friends and get to it!

The ingredients

• 12 Cups of pitted chopped apricots
• 6 Tablespoons of lemon juice
• 9 Cups of granulated sugar

The Set Up

• 15 Mason jars 8oz
• 15 Bands and lids to fit
• Canning Funnel
• Jar Lifter
• Big pot with a lid preferably or one with a canning rack (I've never used mine, I just put it in the pot for a few minutes).
• Towel for the table

   When I start to actually make jelly, I set everything up first. You will not have time to set up once you start and I find trying causes some swearing and crying. Better to just be ready to go. Start by spreading a thick towel across a surface that the heat won't damage. Set the lids and rings next to it. Put the pot(and rack if you want) and a large wooden spoon on the stove(burner off of course) for jam ingredients to boil down in. Put your pot for boiling the full jars in on the stove with the jar lifter near it. Lastly but importantly, put some music on and get a pitcher of iced tea to keep you cooled down in what is soon to be a hot kitchen.
  

The Jam

1. Put a pot of water on to process the full jars in after filling and bring to a slow boil.
2. Place all of the ingredients in your pot and bring to a boil over medium heat. Stir it CONSTANTLY until the sugar is dissolved. Make sure you really get over bit of it stirred as you go. A thick bottom pot will help keep it from scorching as well.
3. Then continue to let it boil until it hits the gel stage. Which it when the sticks thickly to a spoon when you dip it into the jelly and hold it up as if to let it run off.
4. Shut it off and skim all of the foam you can get off from the top of the pot.
5. Ladle that beautiful jam into the jars leaving a 1/4 inch space at the top.
6. Clean the rim with a wet cloth
7. Seal the cap and rings onto the jars.
8. After you seal them all up, quickly put the jars gently into the pot of slow boiling water for ten minutes.
9. Lift the jars out of the water and place on the towel.
10. Listen for that signature pop as they cool so you know they are properly sealed.
11. Label and decorate your jars as you please then share with the people you love.

  

Enjoy!