Making Apricot Jam: Freezer or Canning Recipe

Making Apricot Jam: Freezer or Canning Recipe

Making Apricot Jam: Freezer or Canning Recipe

Jam making is a fantastic skill to have, especially for preppers who want to preserve the flavors and nutrients of fresh fruits and enjoy them even when they are out of season. Apricot jam specifically is a popular choice due to its tangy-sweet flavor and versatility in various recipes. Whether you prefer the convenience of freezer jam or the shelf-stability of canned jam, this article will guide you through the process of making apricot jam using both methods.

Freezer Apricot Jam Recipe

Ingredients:

– 4 cups of apricots, pitted and chopped
– 4 cups of granulated sugar
– 1 package of powdered fruit pectin
– 3/4 cup of water
– 1 tablespoon of lemon juice

Instructions:

1. In a large mixing bowl, combine the chopped apricots and granulated sugar. Mix well and let the mixture sit for about 10 minutes to allow the sugar to dissolve.

2. In a separate small bowl, combine the powdered fruit pectin and water. Stir until the pectin is fully dissolved.

3. Pour the pectin mixture and lemon juice into the apricot-sugar mixture. Stir vigorously for about 3 minutes to ensure that the pectin is evenly distributed.

4. Ladle the jam into clean freezer-safe containers, leaving about 1/2 inch of headspace to allow for expansion during freezing.

5. Wipe the rims of the containers clean with a damp cloth to ensure a proper seal. Attach lids tightly.

6. Let the jam sit at room temperature for about 24 hours to allow it to set.

7. After 24 hours, transfer the containers to the freezer. The jam will keep well in the freezer for up to a year.

Canning Apricot Jam Recipe

Ingredients:

– 4 cups of apricots, pitted and chopped
– 4 cups of granulated sugar
– 1 package of powdered fruit pectin
– 3/4 cup of water
– 1 tablespoon of lemon juice

Instructions:

1. Prepare a boiling water bath canner and sterilize your canning jars and lids.

2. In a large mixing bowl, combine the chopped apricots and granulated sugar. Mix well and let the mixture sit for about 10 minutes to allow the sugar to dissolve.

3. In a separate small bowl, combine the powdered fruit pectin and water. Stir until the pectin is fully dissolved.

4. Pour the pectin mixture and lemon juice into the apricot-sugar mixture. Stir vigorously for about 3 minutes to ensure that the pectin is evenly distributed.

5. Transfer the mixture to a large saucepan and bring it to a rolling boil over high heat, stirring constantly. Once it reaches a full boil, let it boil for 1 minute.

6. Remove the saucepan from the heat and skim off any foam that may have formed on top.

7. Ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean with a damp cloth.

8. Place the lids on the jars and screw on the bands until fingertip tight.

9. Carefully lower the filled jars into the boiling water bath canner, making sure they are fully submerged. Process the jars for 10 minutes.

10. After the processing time is up, remove the jars from the canner and place them on a towel-lined countertop. Allow them to cool fully undisturbed for 12 to 24 hours.

11. Check the seals of each jar by pressing on the center of the lids. If the lid doesn’t flex up and down, the jar is properly sealed. Any jars that didn’t seal can be refrigerated and used within a few weeks.

12. Store the sealed jars in a cool, dark place. Apricot jam made with this method can last for up to a year.

Now that you have learned how to make apricot jam using both freezer and canning methods, you can choose the method that suits your preferences and needs. Freezer jam offers the convenience of a quick and easy process, while canned jam provides long-term storage and makes for lovely gifts. Whichever method you choose, you will be able to enjoy the delightful taste of homemade apricot jam throughout the year.

My 2 Cents:
– When selecting apricots for jam making, choose ripe but firm fruits to ensure the best flavor and texture.
– While apricot jam is delicious on its own, you can also spice it up by adding a pinch of cinnamon, a splash of almond extract, or even a few chopped jalapenos for a sweet and spicy twist.
– If you prefer a smoother jam without chunks of fruit, you can puree the apricots in a blender or food processor before adding them to the sugar.
– Get creative with your apricot jam by using it as a glaze for roasted meats, as a topping for ice cream, or even as a filling for pastries.
– If you want to make a larger batch of apricot jam, simply double or triple the recipe. Just make sure to adjust the cooking time accordingly to achieve the desired consistency.
– Remember to label your jars with the date and type of jam to keep track of their freshness.