Comments on: Recipe: Apricot Jam

By: Katie Albert

Katie Albert — Sat, 23 Jul 2011 15:58:05 +0000

I started last summer and have immersed myself in it.
I want the jars to last a year on a shelf, so I always do a water bath AFTER the hot sterilized jars are filled and sealed. This way I will have plenty for holiday gifts too.

Here is a great website with tons of instruction:
http://www.pickyourown.org/water_bath_canning_directions.php

By: Len Reppond

Len Reppond — Sat, 23 Jul 2011 14:45:39 +0000

Yeah… I scored the bottoms of the peaches with an “X”, dropped them in boiling water for 30 seconds and then transferred them to ice water. As soon as they were cooled, the skins slipped off. I then cut them in quarters before cooking. I used a variety of freestone peaches called “Suncrest”. They’re extremely juicy, so I also added 2 Tsp. of pectin for a 80 oz batch of jam. I used a water bath to sterilize the jars after running them through a sterilizing cycle in my dishwasher. I’ve done no further processing after the jars were filled and sealed.
I am NO expert in these matters. Frankly, I was flying by the seat of my pants because I’ve NEVER done any canning before, but hey I’m feeling like a canning champ right now. I made some fig-pecan conserve this morning and it looks amazing. I followed the basic procedure outlined in Stephanie’s recipe. Macerate with sugar, wait 6 hours, partially cook, wait another 6 hours then final cooking and canning.
I hope your experience is as positive as mine has been thus far. Thus is a blast!

By: Katie Albert

Katie Albert — Sat, 23 Jul 2011 12:12:27 +0000

Len,
Did you peel the peaches first?
Also, did you do a water bath?
Thanks,
Katie

By: Len Reppond

Len Reppond — Sat, 23 Jul 2011 03:37:52 +0000

Great recipe… easy to follow and the results are utterly sublime. I had some dead ripe Blenheims so I cut back a little on the amount of sugar PLUS I added a can of crushed pineapple. The sweetness level is amazing. And the complexity of flavors is highlighted by the lemon juice. I’ve given a few jars away already and the kudos have inspired me to do more canning! I made some peach jam using the same recipe just substituting peaches for apricot (no pineapple) and the results were equally good. Thanks so much for publishing this recipe!

By: Katie Albert

Katie Albert — Tue, 19 Jul 2011 22:24:21 +0000

I am making this right now….plan to do a water bath in the morning. This is good, yes?

By: Stephanie Rosenbaum

Stephanie Rosenbaum — Wed, 13 Jul 2011 15:34:38 +0000

Thanks for reading! No, there’s no pectin added to this recipe. I’ve found that cooking in 2 stages, plus using lemon juice, is enough to make a soft-set but not runny jam. I usually avoid commercial pectin because it requires a lot of sugar to get a firm set. I prefer a tart, very fruity jam, and I don’t mind if it’s softer than store-bought if I can avoid adding tons of extra sugar.

By: Cill

Cill — Mon, 11 Jul 2011 23:45:11 +0000

I’m assuming no, but does this recipe not call for pectin?

By: Sal

Sal — Thu, 23 Jun 2011 13:38:34 +0000

Fill hot jars( from oven @200) to within 1/8 inch of top. w\Wipe any residue from jar rim. Place hot lid and ring and tighten. Invert jars on a towel. Cover with towel. Reinvert in 30 min. Works every time never failed or spoiled.
Sal

By: Joy

Joy — Thu, 23 Jun 2011 03:59:37 +0000

Do you can your jam? Mine don’t vacuum shut unless I can them in a water bath. You don’t mention canning yours… Will it change the consistency?

By: Kim

Kim — Fri, 17 Jun 2011 18:13:02 +0000

I made this jam last summer with organic Blenheims from a U-Pick in Brentwood, and it was the best apricot jam EVER! Plus it was the first time I’ve ever made jam. The jam really captured the taste of fresh summer apricots. Question for you, Stephanie… besides strawberry jam, what else can you make with this overnight macerating technique? Thanks!