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Apricot Jam

Source of Recipe


From "Food in Jars" by Marisa McClellan



List of Ingredients



• 6 cups peeled, pitted, and diced apricots (about 3 pounds whole apricots)
  
• 3 ½ cups granulated sugar
  
• Zest and juice of 1 lemon
  






Instructions



1. Prepare a boiling water bath and four regular-mouth 1-pint jars. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
   
   
2. Combine the apricots and sugar in a large pot and bring to a boil over medium-high heat. Boil for 10 to 15 minutes, until the fruit is tender and the liquid looks syrupy. Add the lemon juice and zest and return to a boil. Insert your candy thermometer into the jam and attach it to the side of the pot. Let the jam boil vigorously until it reaches 220° F.
   
   
3. When the jam has reached 220° F and the temperature has remained steady for 2 minutes, remove the pot from the heat and ladle the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.
   
   Makes three (1-pint) jars