4 C skinned, pitted, and chopped apricots
6 C organic cane sugar
¼ C fresh lemon juice
medium sauce pan
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- Before you begin canning, it’s important that you first get properly set up. You will need to put your canning jars in the dishwasher and run it on the hottest setting with no soap. The purpose of this is to sterilize them, and so that you have hot jars to ladle your hot jam into to prevent cracking. If you don’t have a dishwasher, you can always boil the jars in water on the stove top. You will also need to fill a hot water bath (or large pot) ¾ full with water and turn the heat to medium-high. This will be the water that you process your jam in at the end, so if you turn the heat on now, it will be ready for you at the end of the process. The heat from the boiling water will kill bacteria and other little nasties and it will seal the lids. Finally, heat some water in a tiny saucepan for sterilizing your lids and rings. You will also need a ladle, a funnel, a magnetic lid grabber and a jar grabber.
- While your jars are sterilizing and your water bath is heating it’s time to start jamming. Peel, pit and coarsely chop 4 C of apricots. This is about 2 heaping quarts or 3 wimpy quarts of fresh fruit. I like to use apricots that are very ripe. You’ll know they’re perfect if you’re able to pit and break them apart with your fingers after peeling them.
- Place your apricots in a medium saucepan and smash them well using a potato smasher.
For Full Instruction: simpleseasonal.com
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