Fresh off his 1st-4th place sweep of the ribbons for canning at the Nebraska State Fair, Danny is set to defend his title in Grand Island this September with a selection of preserved apricot delights. Today, he made two excellent apricot jams.
Hopefully there will be a few apricots left for a pie.
I have many apricot recipes in the archives, but my favourite recipe for jam is the simplest:
2 quarts apricots, pitted and mashed- about 1 quart of which should be peeled (you need some peel for colour)
1/4 cup lemon juice
6 cups granulated sugar
Combine apricots and lemon juice in a large pot. Stir in the sugar and bring to a boil slowly over medium heat, stirring constantly. Once boiling, cook rapidly until it gels (do whatever test you prefer-sauce, spoon, thermometer). Pour hot jam into hot, sterilised jars and leave 1/4 inch head space. With a rubber spatula (or chopstick) remove air bubbles. Wipe rim with a damp cloth, adjust lids and bands and process 10 minutes (half pints) 15 minutes (pints) in a water-bath canner. Add 1 minute per thousand feet above sea level. Remove lid from canner, turn off heat, and let jars rest inside for 5 minutes as a cool-down. Remove carefully to a protected surface (I use several tea towels) and let cool undisturbed for 12-24 hours. Makes about 8 half pints.