Peeling apricots for canning recipes is not common, but it makes a big difference in this jam, giving it a silky texture and strong fruit flavor. It takes a bit of time, but the effort is worth it to create a superior jam. The exquisite flavor and texture achieved by peeling the apricots is why this jam has won special awards.
MAKES ABOUT SIX 8-OUNCE JARS
INGREDIENTS
- 3 3⁄4 cups pitted, peeled, and crushed apricots (about 3 1⁄2 pounds apricots)
- 6 tablespoons freshly squeezed lemon juice
- 5 3⁄4 cups granulated sugar
- 1⁄2 teaspoon unsalted butter (optional)
- 1 pouch (3 ounces) liquid pectin
INSTRUCTIONS
- Combine apricots and lemon juice in an 8-quart stainless steel stockpot. Stir in sugar and butter (optional) and cook over medium-low heat, stirring constantly, until sugar is dissolved. Increase heat to medium-high and bring to a boil, stirring constantly.
- Stir in the liquid pectin. Return mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly.
- Remove pot from heat and skim off any foam. Let jam cool in the pot for 5 minutes, stirring occasionally.
- Ladle jam into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process jars in a water bath canner for 10 minutes. Remove from canner and let cool for 12 to 24 hours. Check seals and remove screw bands. Store jars in a cool, dry, dark place for up to 1 year.
