Jam Making Steps

• Sterilize all your jars, tools, and the counter. Wash jars, lids, and bands in hot soapy water, rinse them well, and let them drain and dry completely. Place 2-3 small plates in the freezer for testing later.
• Prepare the apricots by washing, drying, and pitting them. Don’t forget to juice the lemons now for that zesty brightness in your jam!
• Combine the halved apricots, lemon juice, and sugar in a heavy-based stainless steel saucepan. Set the heat to medium and bring it to a boil while stirring constantly to dissolve the sugar.
• Boil the mixture until the apricots break down and it thickens enough to coat the spoon, which should take about 25-30 minutes. Keep stirring and skim off any foam that forms.
• Test if the jam is ready by using a candy thermometer to check for 220ºF/104ºC. Alternatively, place a teaspoon of the mixture on one of the frozen plates to see if it sets after 1 minute.
• Cook longer if needed! If the jam hasn’t thickened, simply return the pan to the heat and continue cooking for another 5 minutes before re-testing.
• Heat your jars in a water bath canner or an oven while you’re getting your jam ready. Ladle the hot jam into the jars, leaving about ¼-inch headspace, and tap the jars gently to remove any air bubbles.
• Seal the jars by placing the lids on and screwing the bands until they are fingertip-tight.
• Process the jars (if canning) in the water bath canner, ensuring they are under at least 1 inch of water. Bring the water to a boil and process for 10 minutes.
• Cool down! Remove the canner lid and let the jars sit for 5 minutes before transferring them to a towel. Allow them to cool undisturbed for 24 hours and check the seals afterward.
• Optional: Serve your apricot jam with fresh bread for a delightful breakfast treat.