How To Can Apricot Jam

Canning apricot jam is a rewarding process that allows you to preserve the sweet, vibrant flavors of summer apricots to enjoy all year long. Whether you’re a canning novice or an experienced home cook, mastering the art of making and preserving apricot jam can be a fun and fulfilling kitchen project. This comprehensive guide will walk you through the steps to make and can apricot jam, ensuring that you achieve the perfect balance of flavor and texture.

Gather Your Ingredients

To create delicious apricot jam, you'll need to gather the following ingredients:

• Apricots: Fresh, ripe apricots are ideal for making jam. You’ll need about 4 cups of chopped apricots.
• Sugar: Granulated sugar is used to sweeten the jam and help it gel. You'll need approximately 4 cups of sugar.
• Pectin: This natural gelling agent helps the jam set. You can use either liquid or powdered pectin, depending on your preference and the type of fruit used.
• Lemon Juice: Freshly squeezed lemon juice adds acidity, which helps the jam set and enhances the flavor. You'll need about 1/4 cup.
• Water: To cook the apricots and dissolve the sugar, you’ll need a small amount of water.

Prepare Your Equipment

Before you start making your apricot jam, ensure that you have the following equipment ready:

• Canning Jars: Use clean, sterilized canning jars with new lids. Pint or half-pint jars are commonly used for jams.
• Lid Bands: Metal bands that fit around the jars to secure the lids during processing.
• Canning Funnel: A funnel helps you pour the jam into jars without spilling.
• Jar Lifter: A tool for safely removing hot jars from the canning pot.
• Water Bath Canner: A large pot with a rack used to process the jars in boiling water.
• Pot for Jam: A heavy-bottomed pot for cooking the jam mixture.

Prepare the Apricots

1. Wash the Apricots: Rinse the apricots under cold water to remove any dirt or debris.
2. Pit and Chop: Cut the apricots in half and remove the pits. Chop the apricot halves into small pieces, about 1/4 inch in size. This ensures an even texture in your jam.

Cook the Apricot Jam

1. Combine Ingredients: In a large, heavy-bottomed pot, combine the chopped apricots and a small amount of water (about 1/4 cup). Cook over medium heat, stirring frequently, until the apricots release their juices and become soft.
2. Add Lemon Juice: Stir in the freshly squeezed lemon juice. The acidity helps the jam set and balances the sweetness.
3. Add Pectin: Follow the instructions on your pectin package. If using powdered pectin, stir it into the fruit mixture and bring to a boil. For liquid pectin, add it at the end of the cooking process.
4. Add Sugar: Gradually add the granulated sugar to the pot, stirring constantly. Bring the mixture to a rolling boil that cannot be stirred down. Boil for 1-2 minutes, or until the mixture reaches the desired consistency. Use a candy thermometer to ensure the temperature reaches 220°F (104°C).
5. Test the Consistency: To check if the jam is ready, place a small amount on a cold plate and let it sit for a minute. Run your finger through the jam; if it wrinkles and holds its shape, it's ready for canning. If not, continue boiling for a few more minutes and test again.

Prepare Your Jars

1. Sterilize Jars: Wash the canning jars in hot, soapy water and rinse well. Sterilize them by placing them in a boiling water bath for 10 minutes. Keep the jars hot until ready to use.
2. Prepare Lids: Place the metal lids in a small saucepan of simmering water for a few minutes to soften the sealing compound. Keep the lids hot until needed.

Fill the Jars

1. Fill with Jam: Using a canning funnel, ladle the hot apricot jam into the prepared jars, leaving about 1/4 inch of headspace at the top. This allows room for the jam to expand during processing.
2. Remove Air Bubbles: Use a clean, non-metallic utensil to gently stir the jam and remove any air bubbles. This helps ensure a proper seal.
3. Wipe the Rims: Use a clean, damp cloth to wipe the rims of the jars to remove any jam residue. This ensures a proper seal with the lids.

Seal and Process the Jars

1. Apply Lids: Place the prepared lids on the jars, ensuring they are centered and properly positioned. Screw on the metal bands until they are fingertip-tight.
2. Process in a Water Bath: Place the filled jars on the canning rack in the water bath canner. Lower the rack into the boiling water, ensuring the jars are covered by at least 1-2 inches of water. Process the jars for 5-10 minutes, depending on your altitude and the size of the jars.
3. Cool the Jars: After processing, carefully remove the jars from the water bath using a jar lifter. Place them on a clean towel or cooling rack, leaving space between each jar. Allow the jars to cool completely, undisturbed, for 12-24 hours.

Check the Seals and Store

1. Check Seals: Once the jars are completely cool, check the seals by pressing the center of each lid. If it doesn’t pop back, the jar has sealed properly. If the lid pops up and down, the jar did not seal correctly, and the jam should be refrigerated and used within a few weeks.
2. Label and Store: Label each jar with the date and contents. Store the sealed jars in a cool, dark place. Properly canned apricot jam can last for up to a year.

Troubleshooting Common Issues

• Jam Too Runny: If your jam doesn’t set properly, it may be due to insufficient cooking time or pectin. You can reprocess the jam by adding more pectin and boiling again, or you can use it as a syrup or sauce.
• Jam Too Thick: If the jam is too thick, you can dilute it with a bit of water or juice before using. Just reheat and stir until you reach the desired consistency.
• Air Bubbles: To minimize air bubbles, stir the jam gently before filling the jars and use a non-metallic utensil to remove any bubbles that form.

Enjoying Your Apricot Jam

Apricot jam is a versatile treat that can be enjoyed in various ways:

• Spread on Toast: A classic way to enjoy apricot jam is spread on a slice of buttered toast or a warm biscuit.
• Layer in Desserts: Use apricot jam as a layer in cakes, tarts, or pastries for a burst of fruity flavor.
• Glaze for Meats: Apricot jam can be used as a glaze for roasted or grilled meats, adding a sweet and tangy twist.
• Mix into Yogurt: Swirl apricot jam into yogurt for a sweet and fruity breakfast or snack.

Conclusion

Canning apricot jam is a delightful way to preserve the sweet taste of summer apricots and enjoy them throughout the year. By following these steps, you can create delicious homemade jam that will be a hit with family and friends. Whether you use it as a spread, a dessert ingredient, or a meat glaze, apricot jam adds a touch of summer sweetness to any dish. Happy canning!