The best apricots for jam are the ones that have sat around a little too long to still be good for eating. If you want to speed along the process, set your fruit in the warmest part of the kitchen for a few days until it is very sweet and tender, almost creamy in texture. If all you can find is firm, starchy young apricots, you’re actually better off going with the canned version.
Ingredients
- ¼ cup sugar
- 2 tablespoons Ball RealFruit Classic Pectin
- 1 pound overripe fresh apricots, peeled, pitted, and quartered, or 2 cups canned apricots in light syrup
- ½ cup Simple Syrup
- ½ teaspoon vitamin C powder or citric acid powder (available at health food stores)
- ½ teaspoon fresh lemon juice
How to Make It
- Whisk together the sugar and pectin in a small bowl and set aside. Prepare a large bowl filled with ice water.
- Puree the apricots, syrup, vitamin C powder, and lemon juice in a blender or food processor. Strain the mixture through a fine-mesh sieve into a medium saucepan set over medium heat. Bring the puree to a simmer, stirring from time to time to prevent scorching. Slowly whisk in the sugar and pectin, whisking until it’s well incorporated so that no lumps form. Increase the heat to high, bring the mixture to a boil, and boil the mixture hard for 2 to 3 minutes, until it begins to noticeably thicken. Remove the pan from the heat and set it in the ice bath to cool. Once the jam is cool, pour it into a bowl or canning jars and put them in the refrigerator to finish setting, at least 30 minutes. Once set, the preserves can be used immediately or stored in the refrigerator for up to 1 month.
