The advantage of the added time in the refrigerator works in favor of the jam by softening the fruit and making for a soft fruit jam. It’s easier than you think! Drain the fruit, chop the pineapple rings and apricots finely. (Water must cover jars by 1 to 2 inches. * Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Let stand in hot water … What You Need. 4.95 from 19 votes. Pour boiling water over flat lids in saucepan off the heat. Bring to boil on high heat, stirring constantly. Select All. Finely chop apricots. The only way to tell was to plunge forward. Drain jars well before filling. It still gelled and tastes great, but took longer to gel than usual and it was a little softer than it usually is too. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. I made apricot jam a few weeks ago and cut back on the sugar a bit too much (2/3 C sugar to 1 C apricots) because I wanted it a bit tart. 6 Review (s) Cook Minutes. We don't eat jams and jellies, but I have sure been turning them out this summer. My mom always says this is her favorite apricot jam recipe! 1⁄2 Bottle Certo, We are always happy to answer any questions you might have. Cooked Apricot Jam - CERTO Liquid. Try out our CERTO Apricot Jam Recipe for a scrumptious homemade jam. I do use apricot jam throughout the year as glazes in many of my favourite recipes, and this is the one jam that Vanja loves on palacinka! Bring boiling-water canner, half full with water, to simmer. Heat slowly until all the sugar has dissolved, stirring constantly. No Pectin Apricot Jam. Put the fruit in a pan with the sugar, heat gently stirring occasionally until the sugar has dissolved. This was quite curious, since many of the recipes I found for apricot jam did not add pectin or high pectin fruits. Put the fruit into a pan, add the sugar and lemon juice. Let stand in hot water … Method . Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. (If lids spring back, lids are not sealed and refrigeration is necessary. APRICOT JAM. Apricot jam is my most favorite jam in the history of jams. Stir in pectin. (Never use aluminum for marinades or soaks) Let it rest in the fridge until you are ready to cook the jam. Add to apricot mixture; stir 3 min. Pour boiling water over flat lids in saucepan off the heat. Chop the apricots roughly 4. Small Batch Low Sugar Apricot Jam. Fruit: Apricots, Peaches, Plums or Nectarines - 5 pints (which is: 10 cups, or 2.25 liters, about 3.5 lbs, almost 1.75 kg) fresh.You'll need 5 or 6 cups of prepared (peel, pitted, chopped) fruit. I make about 8 half pints at a time and can my jam in a water bath canner. From the garden to the jar, reward your friends and family with your skills and nature’s best flavours! Freezer jam will keep for a year in the freezer. https://www.womensweeklyfood.com.au/recipes/fresh-apricot-jam-6327 Certo freezer jams require no cooking: the fruit is simply crushed with sugar, lemon juice and Certo then left to set and popped into the freezer. or until sugar is dissolved and no longer grainy. Then chop the apricots into small pieces. Measure exactly 3-1/2 cups prepared fruit into 6- or 8-qt. This apricot jam recipe makes around seven jars of jam and is perfect for sharing. Blanch the apricots in hot water for 5 minutes to remove the skin. Share in the delicious tradition of home made preserving! Share in the delicious tradition of home made preserving! Add butter to reduce foaming. (A few sugar crystals may remain.) Pit but do not peel. Ladle quickly into prepared jars, filling to within 1/4 inch of tops. 1. 2 lb (900g) Apricots (ripe) I have always loved it, but it became my hands-down favorite after receiving a jar of homemade apricot jam from my husband’s aunt as a wedding gift. into cooked jam mixture after removing from heat. Wash apricots, cut in half and remove the seed. Ingredients. Cover with two-piece lids. I prefer to leave the skin. Jul 23, 2016 - Preserve the sweet, luscious flavor of fresh apricots in this convenient freezer jam—perfect to enjoy any time of year! DRIED APRICOT JAM. Dried Apricot Jam is rich, flavorful jam. Ingredients for 3 batches: 10 lbs ripe apricots (18 cups crushed) 13 1/2 cups sugar . If you love apricots as much as we do, you have to try making this low sugar apricot jam. Homemade Apricot Jam Recipe is stupid easy: Never Buy Again! Bring boiling-water canner, half full with water, to simmer. If you ever run out of jam you can always whip out some dried apricots that have been in your pantry too long and make the best jar of apricot jam you have ever had! dried apricots and 1 medium fully ripe pineapple) 1/4 cup fresh lemon … Stir in lemon juice. We chopped the fruit, mixed it with sugar and lemon juice and started to cook. Process 10 min. Remove jars and place upright on a towel to cool completely. This low sugar apricot jam makes a great apricot glaze for cakes as well. Original recipe yields 128 servings. CANNED APRICOT AND PINEAPPLE JAM. Buy apricots when in season, then use to make this oh-so-delicious jam. Fill all containers immediately to within 1/2 inch of tops. Step 2. This small batch low sugar apricot jam is made from scratch and is pectin free! Place back on the heat and boil rapidly for 1 minute. Bring quickly to a full rolling boil and boil rapidly for 1 minute, stirring occasionally. To use, defrost and store for not more than 3 weeks in the refrigerator. Step 3. 1 pkg Certo light pectin or 1 ½ pkgs regular pectin. 2. This site requires JavaScript. Wash jars and screw bands in hot soapy water; rinse with warm water. It was one of my favorite gifts and made me determined to figure out how to make my own jam. Little fuzzy pink-hued golden apricots remind me of a little baby's bottom. Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves. Wipe jar rims and threads. Wash the fruit and leave to soak for at least 4 hours in the 1.5 pints of water. Let stand 10 min., stirring occasionally. Makes about 7 (1-cup jars) or 112 servings, 1 Tbsp. She also made us a beautiful apron and oven mitts that we still use 8 years later. Bring to full rolling boil on high heat. Freezer jams taste delicious. Stone and cut the apricots into small pieces, and crush thoroughly, do not peel. Let stand at room temperature until set (may take up to 24 hours). Pour boiling water over flat lids in saucepan off the heat. 24 Hr 30 Min. 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