Homemade Apricot Jam (Small Batch)

Posted in Sweet tooth

Here’s a recipe for apricot jam along with portion and storage instructions for making a smaller batch:

Ingredients:

  • 1 pound fresh apricots (about 8-10 medium-sized), pitted and chopped
  • 1 cup granulated sugar
  • 1 tablespoon lemon juice

Instructions:

  1. Sterilize the jars and lids by boiling them in water for 10 minutes or running them through a dishwasher cycle.
  2. Place the chopped apricots in a heavy-bottomed saucepan or pot. Add the sugar and lemon juice, and stir to combine.
  3. Let the mixture sit for about 15-20 minutes, allowing the sugar to draw out the juices from the apricots.
  4. Place the pot over medium heat and bring the apricot mixture to a gentle boil, stirring frequently to prevent sticking.
  5. Once boiling, reduce the heat to medium-low and let it simmer, stirring occasionally, until the mixture thickens and reaches the desired jam consistency. This usually takes around 20-30 minutes.
  6. To test for doneness, place a small amount of the jam on a chilled plate and let it sit for a minute. If it gels and wrinkles when nudged, it’s ready.
  7. Remove the pot from heat. Let the jam cool for a few minutes.
  8. Ladle the hot jam into the sterilized jars, leaving about 1/4-inch space at the top. Wipe the jar rims with a clean, damp cloth to remove any residue.
  9. Seal the jars with the sterilized lids and rings. Tighten the lids but not excessively.

Portion and Storage Instructions:

  • This recipe yields approximately 2 cups of apricot jam.
  • Store the sealed jars in a cool, dark place. Properly canned and sealed jars can last up to a year in the pantry. Once opened, refrigerate and consume within a few weeks.

Enjoy this delightful homemade apricot jam on toast, scones, or as a delicious addition to your favorite recipes! Adjust the sugar quantity based on the sweetness of the apricots and personal preference.