Apricot season in Ontario comes and goes so quickly but it's worthwhile to watch for those golden little fruit. Apricots don't have a lot of pectin so the jam will be a bit "looser" than most jams.
My apricot jam can also be used as a glaze for chicken or for pies; as the base for an Asian dipping sauce; an ice cream topper; baked with cookies- so many uses!
This recipe will make approximately 8 250 ml jars. I like to mix it up by canning 1/3 in 125 ml jars.
1 cup water
1/2 cup bottled lemon juice
4 lbs apricots
6 cups sugar
Combine the water and the lemon juice in a large nonreactive pot. Pit the apricots, adding them directly to the lemon water. Add the sugar and slowly bring to a boil, stirring constantly to prevent scorching. Reduce the heat and simmer until the gel stage is reached, about 20 minutes.
Remove from the heat. Allow the jam to rest for five minutes, it will thicken slightly. Skim off any foam. Fill your jars leaving 1/4 inch headspace. Wipe the rim of the jars, centre the lids on the jars and screw on the metal bands. Place in the boiling water bath for about 10 minutes. Store in a cool, dry place for up to one year.
WANNA PLAY? I've added shaved chocolate to the jam- note, it won't look great but it sure tastes special!