Directions
- Use a masher, blender, hand blender or food processor to mash, puree, or chop the apricots.
- In a large soup pot, add the apricots, lemon juice and calcium water and mix well.
- In a separate bowl, stir honey (at room temperature) and pectin together until the mixture is well blended.
- Bring the contents of the soup pot to a boil over medium-high heat. This is very messy so be sure to wear an apron.
- Stir the apricot mixture constantly, only taking breaks to see how long it takes before the first bubbles start popping.
- When bubbles form and pop within a second of stopping stirring, you are ready to add the honey-pectin mixture.
- This part is kind of a two person job so I would recommend asking someone to help if you can. Also, make sure you have a firm grip on the bowl the honey-pectin mixture is in because it can be so sticky that you can lose your grip when you're trying to spoon the last bit in.
- While stirring the apricot mixture constantly, add the honey-pectin to it. Continue stirring for 1-2 minutes.
- Bring the mixture back to a boil again by following the same guidelines as above.
- Remove the apricot jam from heat.
- Place a spoonful of the jam on a saucer and place in your freezer for 1-2 minutes.
- Lift the spoon up over the saucer and tip it once the jam on the spoon is slightly chilled to check for jelling.
- Taste the jam to make sure the sweetness is to your liking. I do this every time I make jam because sometimes fruit is different from variety to variety and season to season so it is best to make sure.
- If the jam is not sweet enough, bring the apricot jam back to a boil (using the constant stirring and then testing for time before bubbles pop method from above) and add more honey. Stir well for 30 seconds and remove from heat.
- Ladle in the jam all the way up to a 1/4 inch from the top of warmed, sterilized mason jars. Wipe the rim with a cloth to remove any spilled jam and top with 2-piece lids (have these sitting in slow boiling water until you're ready for them).
- If you plan on going through all the jam within 3 weeks, then you can just refrigerate it all now.
- Otherwise, put the jars in a boiling water canner. Make sure that there is at least 2 inches of water above the top of the jars. Boil them for at least 10 minutes (this depends on your elevation). Remove the jars with jar lifting tongs and let them cool for 24 hours without bumping or letting them touch each other.
- Check the seal by placing your finger in the center of the lid and pushing down. If there is any up and down movement (usually accompanied by a popping noise) then the seal has unfortunately not worked. Put that jar of jam in your fridge and it will stay good for up to 3 weeks. Otherwise, the seal worked and you can keep the jam for up to 12 months.
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