Ingredients for Apricot Lemon Jam
- 4 cups apricots, pitted and chopped
- 4 cups granulated sugar
- 1 tablespoon lemon zest
- 1 (1 3/4 ounce) package fruit pectin
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How to Make Apricot Lemon Jam
- Combine apricots, lemon juice, lemon zest, sugar, and pectin in a large saucepan.
- Bring the mixture to a rolling boil over high heat, stirring constantly.
- Reduce the heat to medium-high and boil rapidly for 1 minute, stirring constantly to prevent scorching.
- Remove from heat and skim off any foam.
- Ladle the hot jam into sterilized jars, leaving ¼ inch headspace.
- Wipe the rims of the jars clean, place lids and rings on the jars, and process in a boiling water bath for 10 minutes.
- Remove jars from the canner and let cool completely. You should hear a ‘pop’ sound as the jars seal.
- Check the seals; if any jars haven't sealed, refrigerate and use within 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
32g
Fat
0g
Carbs
2g
Recipe Categories (Choose a category and find related recipes!)
Recipe Tags (Choose a tag and find related recipes!)
Time To Make
Course
Main Ingredient
Preparation
Occasion
For Large Groups
Low Protein
Healthy
5 Ingredients Or Less
Jams And Preserves
Condiments Etc
Fruit
Easy
Kosher
Low Fat
Summer
Vegan
Vegetarian
Dietary
Gifts
Low Sodium
Low Cholesterol
Seasonal
Low Saturated Fat
Inexpensive
Healthy 2
Low In Something
Citrus
Lemon
Pitted Fruit
Number Of Servings
4 Hours Or Less
