This week's super harvest is apricots. Our friend has some over-productive apricot trees, so we "helped" them out by picking a few (20 bags) for ourselves. We gave away about 15 bags this week, but that still left a whole lot of fruit in our house. What can we do with all those apricots? They are delicious fresh, but we can only eat so many so fast. Last year I tried canning them, but it turns out canned apricots are... well... really gross. Really, really gross. So this year I'm trying something new: Apricot Jam.
I've never made apricot jam before. In fact, I've never canned any type of jam. But how hard can it be right? Right. I looked online for a recipe for easy apricot jam. It only had three ingredients and didn't seem too tricky, so I went for it.
First I washed and pitted them. Pitting apricots is so easy. Just slice them and the pits fall right out.
I boiled a half dozen pint jars in my canner to sterilize them. Then I chopped up all my apricots into little pieces.
I poured 8 cups of apricots into a pan, along with 6 cups of sugar and a half a cup of lemon juice. (No this isn't healthy, but it is delicious!)
I boiled the sugar/fruit mix for 30 minutes, stirring most of the time. It looked SOOO good! And it tasted SOOO good! I wanted to just pour it into a pie shell and eat it right then!
I started looking at the apricot pieces and decided they were too big for jam, so I put half of them in my blender to chop them up. Then I poured them back into my pan of apricot soup.
Once it was done boiling, I poured it into my little jars, put fresh canning lids on, and gently tightened the rings.
Then into the pan they go.
After boiling for ten minutes, I took them out to cool. When the lid pops down, you know they are sealed.
Isn't this little one so cute!
Happy canning!
Marcia
I got here much interesting stuff. The post is great! Thanks for sharing it! Gordon Engle
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