Now for apricot jam!

[Khandro]

Flushed with success at my 1st attempts jam making (thanks to this site) with my mirabelles, I'm considering branching out into apricots . Can anyone recommend a good recipe please?

[ladyalex]

I haven't tried it, but Delia is usually very reliable...

http://www.deliaonlin...apricot-preserve.html

[tamborine]

ok for Delia to faff about for tv.....go for my easy recipe

http://www.theanswerb...k/Question936251.html

[Clanad]

Try this for super simple apricot jam (we tend to call it Apricto Preserves here in the U.S.:

Ingredients:
2 quarts crushed apricots
1/4 cup fresh lemon juice
6 cups sugar
5 to 6 pint canning jars


Method:
Clean and sterilize all your canning jars and lids by filling your boiling water canner with water and place the jars inside. Turn on heat to med-high.

Wash the apricots and crush with a potato masher (don't worry about peeling) to measure 2 quarts (8 cups). Pick out pits and stem ends.

Combine crushed apricots, lemon juice, and sugar in a large stockpot. Bring to a simmer over medium heat, stirring often.
Cook the jam until it gels and becomes thick, stirring often. This will take at least 20 minutes. Cook until the jam acheives your desired consistency. I keep a clean spoon in ice water and when a small spoonful of jam clings to the spoon or sheets off (rather than running off) its ready.

While the jam is cooking, warm the 2-piece lids in a small saucepan over medium heat (do not boil). Keep your canning jars warm in your canner until the jam is ready.

When the jam is the right consistency, ladle it into the warm jars (one at a time), leaving 1/4" of head space at the top. Wipe the rim of the jar clean with a moist paper towel, then adjust the 2-piece lid so that it is tight. Do not over-tighten.

As each jar is filled with jam, place it into the canner rack and fill another jar. Be sure the water in your canner is simmering (almost a boil)

When all 5 jars are full, lower the canning rack into the simmering water. Place the lid on the canner and bring the water to a boil. Process for 15 minutes.

Remove and cool listening for the tell-tale "ping" of a sealed jar.
My mother used to save a few (maybe 5 or 6) apricot pits and crushing them into several pieces, which she then placed into