We've had imported apricots for a while but as soon as the local ones are available, it's a good time to cook up some jam or freeze them for Platz in the winter. Apricots are easy to work with since they need no peeling.
Ingredients for 3 batches:
- 10 lbs ripe apricots (18 cups crushed)
- 2 kg. sugar, lemon juice (13 1/2 cups)
- 1 pkg Certo light pectin or 1 ½ pkgs regular pectin
- 3 Tbsp lemon juice
- Wash 24 (1 cup) or 12 (2 cup) jars and sterilize in 225 F oven for 10 minutes. Keep warm until needed. Heat rubber lids in boiling water and keep hot.
- Wash fruit. Remove small stems and pits as you quarter the fruit.
- Blend until just crushed. If the blender needs a bit of liquid to get going, add a small amount of water to first batch only, then leave a cup of blended fruit in the blender (to add to) for each consecutive blending batch. You should collect about 18 cups of blended fruit, yielding 3 batches.
- In a medium sized bowl or 4 cup measuring cup – measure 4 cups sugar. Set aside.
- In a large stainless steel pot, measure 6 cups crushed fruit and 1 Tbsp lemon juice. Add 1 ½ Tbsp Certo light (or ½ pkg regular/generic pectin) mixed with 1/2 cup sugar. Place on high heat, or just below.
- Stirring the whole time (with wooden spoon) bring fruit to a hard boil – so that it still bubbles while stirring.
- Add the 4 cups sugar and continue stirring until it boils hard again. Listen for the soft sound of the boil to know when to begin timing. Continue the rolling boil for 2 minutes, while stirring. If it splatters, turn down heat a tad. (An element with inconsistent heat will make it worse.) If it foams, add ½ tsp margarine.
- Remove from heat and continue to stir for a minute or two.
- Ladle into hot jars to ½ inch from the rim. (using a canning funnel, makes it safer and easier) Cover with hot lids and screw rings on. Repeat with next batches.
- After cooling - refrigerating or freezing the jam will keep it fresh tasting longer. Not necessary to seal jars if you freeze them.