Apricot Jam Recipe Delicious

Gather all ingredients.

In a large pot over medium heat, combine the apricots and lemon juice. Gradually add the sugar and bring the mixture to a boil, stirring until the sugar completely dissolves.

Continue cooking and stirring for about 25 minutes, until the jam thickens. Take the pot off the heat and, if necessary, skim off any foam from the surface.

While the jam is cooking, prepare your jars, lids, and rings by cleaning and sterilizing them in a dishwasher or boiling water bath. Keep the lids in simmering water until you're ready to use them.

Carefully ladle the hot jam into hot, sterilized jars, leaving about 1/4 inch of space at the top. Use a thin spatula or knife to release any air bubbles inside the jars.

Use a damp paper towel to clean the rims and remove any residue. Then, position the lids on the jars and fasten them with the rings.

In a large stockpot, place a rack at the bottom and fill halfway with water. Bring to a boil, then lower the jars into the pot using a jar holder, leaving 2 inches of space between each jar. Add more boiling water if needed until the water covers the jars by at least 1 inch. Bring the water back to a full boil, cover, and process for 15 minutes.

Carefully remove the jars from the pot and place them on a cloth-covered or wooden surface, leaving space between them to cool. Once cool, press the tops of the lids to ensure they are sealed tightly (the lid should not move up or down).

Store the sealed jars in a cool, dark place.