This homemade apricot jam is made with only 4 ingredients and spiked with apricot brandy for a jam that's not too sweet and full of fruity flavor.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
44 Calories
Recipe Instructions
Step 1
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Step 2
Inspect 9 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
Step 3
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
Step 4
Finely chop apricots and measure; you should have 5 cups chopped fruit. Transfer apricots to a large saucepan over medium heat. Stir in pectin and slowly bring to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil over high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
Step 5
Remove from heat and stir in apricot brandy until incorporated.
Step 6
Pack apricot jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any spills. Top with the lids and tightly screw on the rings.
Ingredients
7 cups white sugar
1 (1.75 ounce) package fruit pectin (such as Sure-Jell Premium Fruit Pectin®)
