 | Apricot JamApprox. 4 half-pint (8 oz.) jars Adapted from Rev. David McKinney's recipe |
| • | 3 cups The Perfect Purée Apricot Puree, thawed |
| • | 1 (1.75 oz.) package powdered fruit pectin |
| • | 2 tbsp. lemon juice |
| • | 1/2 cups sugar |
| Method: | |
| 1. | Combine the puree, lemon juice and powdered fruit pectin in a saucepan. |
| 2. | Stir and cook over medium heat until the mixture begins to bubble. You do not have to bring the mixture to a hard boil. |
| 3. | Increase to medium-high heat and stir until it reaches a full rolling boil. Boil hard for 1 minute. |
| 4. | Remove from heat and skim foam from top of jam. |
| 5. | Pour into hot, sterilized, half-pint canning jars, and seal. |
| 6. | Process the apricot jam for 10 minutes in a boiling water bath. Then remove the jars from the pot and place on a dry towel to cool. Jam may take up to two weeks to set. |