Apricot Jam Recipe

Yields a little over 1 pint
Prep and cook time: less than 45 minutes

Ingredients

3 cups apricots, chopped
Juice from one lemon (2 to 3 Tbsp.)
1 ½ cups sugar
3 Tbsp. apple cider or 100% apple juice

Instructions

1. Place a small saucer in the freezer.
2. Pit the apricots and chop. (I just use a coarse chop because they do cook down.)
3. Add apricots to a sauce pan with the lemon, sugar and apple cider/juice.
4. Heat on low, stirring frequently until the sugar has melted.
5. Increase the heat to medium and bring the jam to a boil, stirring frequently.
6. Increase the heat to medium high and bring the jam to a full boil, stirring constantly. A full boil is a boil that cannot be stirred down. You may need to adjust your heat level. I usually have to turn it down just a bit once I reach a full boil.
7. Stir constantly at a full boil for 17 to 18 minutes. Test* @ 17 minutes, then cook another minute or two or until ready.  Skim off any foam remaining on the surface of the jam.
8. Remove from the heat and pour into a clean pint jar. Screw on the lid. Let cool, then refrigerate. Jam will keep in the refrigerator until you finish it off, which won’t take long.

* Test – When the jam sheets from the side of a metal spoon (droplets flow together), it’s very close if not ready. Pull the saucer from the freezer and place a drop or two of jam onto the saucer. If it spreads out, the jam’s not done. Return the saucer to the freezer, continue to stir the boiling jam, and try again in 2 minutes. The jam is done when a drop does not spread out but retains its shape.