Homemade Apricot Jam
Easy and homemade apricot jam made with simple ingredients. Made with apricots, sugar, and lemon juice. No pectin and no refrigeration needed! How to can apricot jam instructions included!
Servings 2 pints
Equipment
- 2 pint canning jars
- 2 lid and ring sets
- Water bath canner or large pot
- Canning tool set (optional, but recommended)
Ingredients
- 4 cups apricots, washed and pitted
- 3 cups sugar
- 2 tbsp lemon juice
Instructions
- Prepare jars according to the water bath canning directions.
- Wash and pit apricots.
- Combine pitted apricots, sugar, and lemon juice into large pot.
- Bring to a boil slowly, stirring until sugar is completely dissolved.
- Turn up the heat and bring to jelly stage (gel point) quickly (220°F**). As jam thickens, stir frequently to prevent sticking. Remove from heat.
- If foam has formed on top, skim it off. Ladle hot jam into jars, leaving a 1/4 inch head-space.
- Finish jars and process jam according to water bath canning instructions for 15 minutes.
Notes
You can peel the apricots, but I prefer to leave them on if they are homegrown!
** NOTE: For each 1000 feet above sea level, subtract 2 degrees F from the gelling point temp. So, at 1,000 feet above sea level, your gelling point would be 218° instead of 220°.