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Carol's Apricot Jam

Source of Recipe


Flo Braker






List of Ingredients



• 2-1/4 lbs. ripe apricots
  
• 2-1/4 cups sugar
  
• Zest of 1 lemon
  
• 2 Tbsp fresh lemon juice
  






Instructions



1. Wash fruit; remove any stems. Pit the apricots and reserve the pits. Cut each apricot into 8 slices. Put the slices and apricot pits in an oversized bowl. Pour the sugar over the fruit and stir to blend. Set aside to macerate at room temperature overnight.
   
   
2. Using a vegetable peeler, cut strips from the lemon (only the yellow zest, not the white pith).
   
   
3. Add lemon strips and lemon juice to the apricots; stir to blend. Slowly bring to a boil in a very large saucepan or a stockpot over medium heat. Reduce heat and simmer, uncovered, for about 20 to 25 minutes, or until thick. Stir occasionally at beginning of cooking and frequently at end of cooking to prevent scorching.
   
   
4. To test the gel point, drop a small amount of the hot jam on an ice cube or a small plate that has been in the freezer for about 30 minutes. The mixture should quickly solidify to a jammy consistency.
   
   
5. Spoon the finished jam into jars. For a hint of almond flavor, include 1 or 2 pits in each jar. Let cool, then cover and refrigerate.
   
   Yield: 2-1/2 to 3 twelve-ounce jars.