This is one of my favorite jam recipes. It is a little different, instead of pectin you use Jello as your thickening agent. As a result, the jam it a little thinner in the jars, but once it is open and refrigerated, it sets up really nicely.
Here is what you need for one batch of Apricot Jam
Put the sugar, apricots and pineapple into a large pan
Slowly bring in to a boil, stirring constantly
it is very easy for the sugar to burn on the bottom of the pan and that will ruin the whole batch.
Also, you don’t want the pot to boil over (more about that later)
Once you get it boiling find the right to keep it at a low boil, stirring occasionally at this point. Once the fruit and the sugar mix well, it won’t burn as easily.You boil this for 30 minutes.
Once it has boiled for 30 minutes, you add your two packages of Jello.
Then you pour it into your sterile jars and process for 15 minutes.
I made 48 pints last night.
On my last batch I was about 2 cups short on my apricots, so I added two cups of frozen strawberries out of my freezer. It turned out really yummy, and that is why those jars in front are darker and redder.
Now, about pots boiling over
It is really messy
And bunt sugar isn’t the nicest smell.
This is what happens when you put the apricots to boil and turn around thinking you have time to load a few dishes into the dishwasher.
Anyone want to guess what happens to sugar when it is exposed to high temperatures?What to know what happens when it is exposed to even higher temps for an extended period of time? It turns in to hard candy
I am still trying to get all this off my stove!
Way to go! That looks amazing, and the jello is a great idea as pectin can get expensive.
Sorry to hear about your mess. I hate when that happens, but your jams look so yummy. That’s it I am going to go get apricots! I have over 100 empty bottles in my storage room calling my name and that looks way too good and not too hard.
Do you have a pressure cooker, or do you use the hot water bath method? (I don’t have a pressure cooker.)
I use the hot water bath. I have never used a pressure cooker (I am going to this year) I usually stick to jams and jellies and you don’t need a pressure cooker for those.
I am hoping to do beets and chicken soup this summer, so I will need to learn to use a pressure cooker for those.
Hi. I’m a lurker on your site. I needed a recipe for apricot jam and when I googled it, your site popped up. I am making it right now and it looks so good. Thanks for this recipe. It’s my first time ever making apricot jam so I was nervous, but I loved your explanation and pictures.
I am a stay at home- utah mom in her early 30’s too and I have 4 kids!
http://www.manofamily.com
Thanks again!
Rachel.
The jam looks amazing.
I’ve never used a pressure cooker. I’ll be honest-they scare me and I am chicken. My grandma uses one all the time though so one of these days I will take the plunge and use one. One of these days…
That does not look like a fun mess to clean up…
Never made jam this way! Always great to see Pectin does not have to be used! I will try it with my next batch! We will be moving in a week!!! Hope to see you up there, beautiful views, I am sure the SUNRISE is amazing!!! If you catch my drift!
mmmmmmmm…..the jars all look so yummy. And yes, burnt sugar does not smell good at all.