A Unique and Delicious Recipe for Apricot Jam
If you’ve been wondering how to make apricot jam, I can assure you it’s a very simple process, especially if you make it in small batches so the extra step of water bath processing isn’t necessary. When I make jam I try to blend flavors that are more interesting than what can usually be found in the market. With California apricots coming into season now, I created this unique and delicious recipe for apricot jam, that includes a touch of lavender. This recipe makes enough jam for approximately 4, 8-ounce jars.
Heavy Bottomed Stock Pot
- 3 pounds apricots both ripe and under ripe
- 3 cups sugar
- 4 teaspoons dried lavender culinary grade
- 2 teaspoons lemon juice freshly squeezed
Wash the apricots, remove any stems or stickers, cut in half and remove the pits. Cut apricots into quarters. Place chopped apricots into a large, heavy bottomed pot.
Put sugar into a food processor fitted with the steel blade attachment. Add lavender and pulse until lavender is finely chopped up and the sugar is infused with its fragrance. Sift dried lavender out of sugar with a fine-meshed sieve, and add sugar to the pot with the apricots.
Add lemon juice to the pot and then stir to combine.
Heat over medium high until the mixture starts bubbling vigorously. Then reduce heat and simmer.
Foam will begin to accumulate on the top of the simmering jam. Skim the foam off of the top of the jam as needed.
The jam is finished when it is smooth, glossy, and thickened. As it approaches doneness, the jam will begin to sputter more vigorously and you may be able to see the bottom of the pot when you stir the jam. It’ll take about 25-40 minutes to reach this stage.
Pour the jam into clean 8 ounce jam jars leaving ¼ inch of headspace at the top, and top with the lid. Refrigerate or freeze until ready to use. It’ll keep in the refrigerator for up to three months.
An easy way to test for doneness if you're not quite sure is to put a plate in the freezer when you begin the jam making process. When you think the jam is about done, remove the plate from the freezer and dollop a bit of jam on it. Return plate to freezer and if it sets in 2 minutes, the jam is done. If not, continue to cook in 5 minute intervals until it's set.
This recipe can also be quick processed or water bath processed. Pour jam through a funnel into hot, sterilized jars to within ¼ inch of the lips. Wipe the rims with a clean paper towel that you've submerged in vodka. Attach new lids, and screw caps tightly. Invert jars briefly to vacuum seal, or process in a boiling water bath, submerged by 1 inch, for 10 minutes.
Serving: 1TCalories: 47kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 55mgFiber: 1gSugar: 11gVitamin A: 410IUVitamin C: 2mgCalcium: 3mgIron: 1mg