It's Apricot Season!
Time to make some
Homemade Apricot Jam.
Apricots are canned with the skin on.
Without the skin they are more likely to fall apart.
The better the fruit . . . The better the taste!
Start by rinsing all of the fruit.
Halve the apricots and remove the pits.
I use a light syrup for my apricots, but you can use
a medium or a heavy syrup if you would like.
The syrup is made with sugar and water.
Slowly bring the sugar and water to a boil and continue
boiling until all of the sugar is dissolved.
Place the prepared fruit into the sterilized jars.
Add lemon juice.
1 Tbsp. for pints and 2 Tbsp. for quarts.
This will help to keep the fruits color.
Pour hot syrup over the fruit to 1/2" headspace.
This is the space between the contents of the jar and
the top rim of the jar.
Process in a Waterbath Canner.
25 Minutes for Pints.
30 Minutes for Quarts.
Don't forget to label and date the jar!
(My camera battery is dead . . . pictures are coming soon!)