posted by Nalani 07-17-99 10:26 AM
Apricot Jam
5 cups or 2 2/2 pounds of prepared fruit (see below)
2 lemons
7 cups or 3 lbs of sugar
1 box of Sure JellŪ
Pit (do not peel) fully ripe apricots. Cut into pieces and chop fine or grind. Add 1/4 cup lemon juice to fruit.
Wash glasses and lids, scald and drain and set aside.
Put the prepared fruit in a 6 to 8 qt. sauce pan.
Measure sugar and set aside.
If necessary, add water to equal exact amoung (for softer jams use 1/2 cup more fruit; for stiffer jams use 1/4 cup less.
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Mix Sure Jell with fruit in sauce pan. Place over high heat and stir until mixture comes to a hard boil.
At once add the sugar. Bring to a full rolling boil ( a boil that cannot be stirred down.)
Boil hard for one minute, stirring constantly. Remove from heat. Skim off foam with metal spoon.
To seal, quickly ladle into hot clean jars, leaving 1/8 inch at the tops. Wipe tops and threads of jars with clean damp cloth.
Cover with lids following manufactureres directions. Process in boiling water bath 5 minutes, timing when water returns to boil.
Cool, test for seal and store. If fruit tends to float, invert jars 30 minutes after removing from water bath.
Then turn upright and allow to set over night.
Apricot Jam
3 pounds fully ripe apricots
1/3 cup water
3 cups sugar
2 Tablespoons lemon juice.
Wash, peel, and pit apricots. Chop fruit and measure 4 1/2 cups and place in 8 to 10 qt kettle or Dutch oven.
Add the water. Bring mixture to boiling. Cover and simmer apricots until tender, 5 to 10 minutes, stirring frequently.
Add sugar and lemon juice, and mix well. Stir until sugar dissolves. Bring fruit mixture to a full rolling boil.
Cook jam until it is the desired thickness, 7 or 8 minutes, stirring constantly.
Remove from heat and quickly skim off foam with metal spoon. Pour at once into hot stirilized jars: seal.
Makes 6 half pints.