Homemade No Pectin Apricot Jam
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
2 pounds apricots (approximately 6 cups sliced) (ripe)
2 1/4 cups sugar
1 1/2 tablespoons lemon juice
Directions:
Peel and pit the apricots, then slice them, place them in a medium-sized pot, and mash with a potato masher.
Then add the sugar and lemon juice. Place the pot on medium-low heat, place the candy thermometer in the pot, and continue to cook until the temperature reaches 220°F (104 °C) (should take about 20-25 minutes).
Remove the jam from the heat and spoon off the foam that appears on the top.
Pour jam into clean jars (no need to be sterilized if you are freezing the jam), leaving 1/2" (1 centimeter) of space on the top, then close with a tight-fitting lid.
Let the jam sit 12-24 hours before freezing.
Once the jars are open, they can be refrigerated for 3-4 days.
Notes:
The jam is going to be liquidy when you pour it into the jars, but it will thicken when it sets.
Nutritional Facts:
Calories: 1090kcal | Carbohydrates: 276g | Protein: 6g | Fat: 1g | Sodium: 6mg | Potassium: 1174mg | Fiber: 9g | Sugar: 266g | Vitamin A: 8735IU | Vitamin C: 49.7mg | Calcium: 59mg | Iron: 1.9mg
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Recipe courtesy of An Italian In My Kitchen.com
Recipe Collections: Jams, Jellies & Condiments