(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)? www.All-Clad.com 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/BetterBaking.com original recipe
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