Fresh apricots can be found in our local farmers markets this week in Oregon. This small orange golf ball size fruit is perfect eaten fresh or if you want that delicious flavor all year it makes some of the best jam. You only need a few ingredient to turn this Fresh From Oregon fruit into a sweet jam you can enjoy throughout the year. My husband enjoys this apricot jam on his toast but it can be added to so many other things. It is perfect for using as a filling in your cookies like thumbprints, and apricot bars. You can even heat apricot jam in a small saucepan and use as a glaze for grilled chicken and salmon. So add this to your canning list this year and see what you can use it for and please share in the comments below.
Homemade Apricot Jam
8 cups apricots, crushed
1/4 cup lemon juice
1 box powdered pectin
6 cups sugar
To crush the apricots cut them into small pieces and with a potato masher crush into small pieces. I find it easier to place in a food processor on pulse only to get the small size pieces I need. Place the crushed apricots, lemon juice and powdered pectin into a large pot. Stir until the pectin is mixed in thoroughly. Bring to a gentle boil, add the sugar all at once. Stir for at least 2 minutes to make sure all the sugar is mixed in. Bring the mix back to a boil that can not be stirred down and boil for 1 minute. Remove from heat and skim off any foam from the surface. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece cap and process for 15 minutes in a boiling water bath. Remove and sit on a towel to cool.
Source ~ Ball Complete Book of Home Preserving