Small Batch Apricot Jam
This small batch apricot jam has a nice bright flavor, without being cloyingly sweet. It has the perfect balance of sweet to tangy.
Servings 3 half pint jars
Equipment
Ingredients
- 2 pounds of pitted and chopped apricots about 24 medium-sized apricots
- 3 Tbsp. bottled lemon juice such as ReaLemon
- 1 ½ cups sugar
- 3 Tbsp. 100% apple juice*
Instructions
- Add apricots to a Dutch oven fitted with a candy thermometer, with the lemon, sugar and apple juice. Cook on medium-low, stirring until sugar has dissolved.
- Increase the heat to medium-high and bring the jam to a full boil, stirring constantly. A full boil is a boil that cannot be stirred down. You may need to adjust your heat level once it reaches to a full boil to prevent scorching, I usually have to turn down the heat slightly.
- Carefully stir constantly at a full boil for 17 to 18 minutes, or until the jam reaches 220°F. If you are using the wrinkle test to check the setting cook, test at 17 minutes. If the jam mounds and wrinkles when dropped on a chilled plate and nudged with your fingernail, it’s done. If not, continue to cook, then re-test the jam until it reaches that consistency.
- Once you are satisfied with the results of the wrinkle test or your jam reaches 220°F, Skim off any foam remaining on the surface of the jam, and remove from the heat.
- Carefully, ladle the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let the jam cool to room temperature.
- Store the jam in the refrigerator for up to 3 months.
Notes
- This is a refrigerator jam and not intended to be sealed and processed for storage in the pantry. All you need is a very clean jar. Once the jam has cooked to consistency, pour into jar, let cool and refrigerate.
- Apricots are naturally low in pectin and apples and lemons are high; therefore, the apple juice and lemon add a little pectin to the jam. This provides just enough pectin for a relatively soft jam.
- I prefer bottled lemon juice because it has been uniformly acidified so that it has a consistent and dependable acid level, which results in consistent and reliable results every time you make jam.
- Slightly under-ripe apricots work best, but if all you have are ripe and over-ripe apricots, don’t let that stop you from making a jar of this absolutely delicious jam.