Mmmmmm….toast and jam makes me really happy.
I had to take a break from packing and painting and weed killing because some things…like apricots, just won’t wait. At the risk of losing them all, I decided to just drop everything and make some jam in my cute little kitchen.
I wasn’t positive that I even had everything that I needed because I’m still living in one house while working on the other, and I don’t have my kitchen totally set up yet.
As it turns out, I found what I needed. I also found a very simple recipe without pectin, that–short of burning the whole pot to a crisp–promised to be pretty much fool-proof. My kind of recipe.
Mush them around a bit with a potato masher. You don’t have to go crazy with this part–just smash them enough that you release a fair amount of the natural juices.
Add 1/4 cup of lemon juice. I used bottled juice–but if you have fresh lemons, you can use them. Either way should be fine.
Now add 6 cups of sugar to a nice, deep sauce pan. Stir in the apricots and mix it well.
Bring to a boil over medium high heat, stirring occasionally until the sugar dissolves. Once the mixture reaches a rolling boil, continue cooking for about 30 minutes. Keep checking on it and stirring so that it doesn’t stick to the pan and scorch.
When it starts getting really foamy, I always add about a teaspoon and a half of butter–which usually calms it all down. You don’t have to do that–it’s just what I do.
Now I should have a lovely picture of pouring the beautiful jam into the jars, but since I was alone in the house, taking pictures of that process seemed like a good way to land in the emergency room. SO…
you’ll have to believe me when I tell you that I poured the jam in the hot, clean jars and processed them in the boiling water canner for 10 minutes.
Here’s my proof. That and…
- 8 cups chopped apricots
- ¼ cup lemon juice
- 6 cups sugar
- 5 pint jars, lids and rings
- Mash the apricots lightly.
- Add lemon juice and sugar.
- Bring mixture to a boil, stirring to dissolve sugar.
- Once it reaches a rolling boil, continue boiling for about 30 minutes.
- Remove from heat and pour into clean, hot jars.
- Process in a boiling water canner for 10 minutes.
- Let set for a few hours until cans seal