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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Pure Apricot Jam

You should assume that any good baker is also a great preserver. If you can pick and harvest it, I can preserve it. My jams are renowned. Apricot jam is one of my personal favorites and this recipe is simple, easy and the best way to capture summer in a Mason jar. The pot to preserve in that ensures you won't have anything burnt spots of jam (or bean soups in the fall)? 12 quart Stainless Collection stock pot.

Nothing beats All Clad cookware's 12 quart stock pot for jamming!

12 cups quartered or halved apricots 
7 cups sugar
Juice of one lemon and one orange 

Remove pits from fruits and cut into quarters  or halves.

Spray the bottom and sides of pot with non-stick cooking spray.

Combine apricots and sugar, orange and lemon juice in pot. Over low to medium heat, mix well to combine. Bring to a boil, removing foam as it forms. 

Boil very gently until jam tests done, about 15-25 minutes (soft ball stage).  (My trick is to put some jam on a saucer you've had in the freezer. If it holds together, and seems to set up, chances are the jam is ready)

Ladle into sterilized jars and process.

7-10 half pint jars.  

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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