My neighbors know that I make jam. As a result, they occasionally show up on my door step with boxes of fruit. They buy more then they eat and then give it to me before it goes bad. Yesterday it was apricots.
Most jam recipes call for far more sugar than is necessary. You really do not need a 1 to 1 ratio of fruit to sugar. For this recipe I am using 1 to 6. It will be a soft ball jam, but it will taste more of fruit than sugar.
Karl’s Apricot Quick Jam
3 lbs. apricots
4 Tbs. fresh squeezed orange juice, separate uses
3-4 pint jars or 6-8 half pints.
1. Wash and cut each apricot and remove the pit.
2. Cut each half in quarters and put them in a medium pot.
Tip: Discard any apricots that have dark soft spots, that are over ripe or that are too green and under ripe.
3. Add two tablespoons of orange juice and the sugar to the pot and bring it to a low boil over medium high heat.
Tip: Stir frequently and make sure that the jam does not stick to the bottom of the pot and scorch.
4. While the jam is cooking sterilize your jars and lids in boiling water bath. Lay the jars and lids upside down on a clean dish towel.
Tip: Fill a large pot with water and boil the jars for ten minutes.
5. After the jam starts to thicken, about 30 to 40 minutes, reduce the heat medium low and continue cooking for 15-20 minutes, stirring frequently.
6. When the jam has thickened enough, ladle it into the jars and tighten the lids.
7. Place the filled jars in the water bath and boil for ten minutes.
8. Remove and cool completely before refrigerating.
Tip: The jam should be consumed within two months.