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

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
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com 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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