July 01, 2012

Fabulous Low Sugar Apricot Jam

Large Apricots

Fabulous Low Sugar Apricot Jam
·         6 cups coarsely chopped apricots
(about 2 pounds)
·         3 cups sugar
·         2 tablespoons fresh lemon juice
·         1 tsp of butter
1.     Combine apricots, sugar and lemon juice in a large pan; stir well.
 Cover and let stand at room temperature over night or 12 hours.
2.     Bring ingredients to a boil over medium heat, stirring frequently.
3.     Add butter to pan, this prevents foaming.
4.     Reduce heat to low, and cook 1 hour or until a candy thermometer
registers 205°.
5.     Prepare sterilization of jars and lids in over. Place jars on their side
 on rack and lids on cooking sheet with rubber sill face up. Set oven
 at 170 for 5 to 10 minutes.
6.     After 1 hour add 1/3 pouch of Certo Sure Jell Fruit Pectin (there are
 6 FL OZ in a pouch).
Ladle the Apricots in to
 jar right out of the hot oven
7.     Pour jam into decorative jars or airtight containers. Take one
 jar at a timeout of the oven and put the jar on a flat small pan as
 a holder and jam catcher for spills when pouring jam in the jar
 with ladle. Once poured return to oven and put sealer and cap

on the jam.
8.     Store in dark cool room for up to a year. Once jar is opened, refrigerate.

Apricot Preserves  

Popular Posts