Apricot Jam

Ingredients

• 2 pounds apricots – halved, pitted, chopped into 0.5-inch pieces
• 2 pounds granulated sugar
• 0.25 cup lemon juice – fresh

Instructions

1. Wash 6 half-pint jars, lids, and bands. Place a canning pot or deep stockpot with a rack on the stove, add enough water to cover jars by 1–2 inches, and bring to a simmer. Keep jars hot in the water; wash lids and set aside at room temperature.
2. In a large nonreactive pot, combine the chopped apricots, granulated sugar, and lemon juice. Stir well, then let macerate at room temperature until the sugar is mostly dissolved and juices are released, 1–2 hours (or cover and refrigerate up to overnight).
3. Place a small plate in the freezer for set testing. Set the pot over medium-high heat and cook, stirring frequently, until the mixture comes to a full rolling boil and the sugar is completely dissolved, 8–12 minutes. Skim and discard any foam that rises.
4. Continue boiling vigorously, stirring often and adjusting heat to prevent scorching, until the jam thickens, 20–30 minutes. Cook to 220°F at sea level (subtract about 2°F for each 1,000 ft elevation), or until a spoonful placed on the frozen plate wrinkles when pushed and the jam sheets off a spoon.
5. Remove from heat and let the jam rest 5 minutes, stirring gently to redistribute the fruit.
6. Working with one jar at a time, remove a hot jar from the water. Ladle hot jam into the jar, leaving 1/4-inch headspace. Slide a clean utensil around the inside to release air bubbles, adjust headspace, and wipe the rim. Center a lid on the jar and screw on the band fingertip-tight. Repeat with remaining jars.
7. Return jars to the pot, ensuring they’re covered by 1–2 inches of boiling water. Process for 10 minutes (add 5 minutes for 1,001–6,000 ft; add 10 minutes above 6,000 ft). Turn off heat, let jars rest in the water 5 minutes, then transfer to a towel-lined surface to cool 12–24 hours.
8. Check seals (lids should be concave and not flex). Store sealed jars in a cool, dark place up to 1 year; refrigerate after opening. If a jar doesn’t seal, refrigerate and use within 1 month (or freeze up to 6 months).