This homemade apricot jam recipe results in a fruit-forward spread that is perfect for your breakfast toast. Or use it to add a little sweetness to grilled chicken or fish.
Prepare calcium water from Pomona pectin. Put 1/2 tsp calcium powder (the small package) and 1/2 cup water in a small jar with a lid. Shake well before using.
Fill a canning pot with water, set the lid in place, and heat on high heat to a simmer while you're cooking the jam.
Make the jam
Halve the apricots and remove pit; pulse apricots in a food processor. The skins should be chopped well. Measure 8 cups of apricot pulp into a large pot. Add the prepared calcium water and lime juice; stir to combine well.
8 cups apricots, 1/2 cup lime juice, 8 teaspoons calcium water
In a separate bowl, combine the honey with the pectin powder (the large envelope) until thoroughly combined.
1 cup honey, 2 tablespoons pectin powder
Bring mashed apricots to a full boil. Add honey mixture, stirring vigorously for a couple of minutes to dissolve the pectin. Return to a full boil, boil for one minute, and remove from heat.
Apricot freezer jam
Transfer hot jam to freezer safe containers. Leave a headspace of at least an inch to allow for expansion when the jam freezes.
Let the jam to cool completely, then affix lids and transfer to the freezer. Store for up to a year in the freezer.
Canning apricot jam
Ladle hot jam into half-pint jars to within a quarter inch of the rim. A canning funnel makes this easy.
As jars are filled, wipe the rim of the jar to remove any jam that may have spilled. A clean rim is essential to a good seal.
Place lids on the jar. Screw bands on finger tight.
Use a jar lifter to gently place jars into the boiling water canner. Be sure to place a wire rack in the bottom of the pot to prevent the jars of jam from sitting directly on the bottom. Water should cover the top of the jars by an inch or two. The water will cool somewhat in reaction to the addition of the jars. Return the water to a low boil and then set the timer.
Process in a boiling water bath for 10 minutes. Add a minute to the boiling time for every 1,000' above sea level.
Check seals. Lids should be solid and pulled down tight. (iIf they flex and pop, the jar didn’t seal; put unsealed jars in the refrigerator and use those first).
Remove rings and wash the outsides of the jars. Store in a cool, dry place.
Notes
This recipe is made using Pomona’s Universal Pectin. This is the only pectin I use anymore as it allows me to use much less sweetener. The standard pectin brands use an obscene amount of sugar in my opinion, often requiring equal amounts of sugar and fruit! This product uses a low methoxyl method and calls for using two different ingredients, which are included in the box: pectin (the large packet) and calcium powder (the small packet).
If you'd prefer to use sugar, use 1.5 cups granulated sugar to replace the 1 cup of honey.
This recipe can be made using half-pint jars if you prefer.
This recipe tests below 3.5 pH.
Boiling lids or heating above 180°F as once recommended can damage the sealing compound.
SOURCE: Adapted from guidelines provided by Pomona's Universal Pectin.Would you like to turn this jam recipe into a sweet and savory glaze? It's safe to add dry herbs and spices to the recipe. Stir in a teaspoon full of chili flakes or rosemary to change it up!