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« Recipe: Apricot Jam »

Apricot Jam

Adapted from Kraft Foods

Yield: 7 cups


3 1/2 c finely chopped apricots* (leave skin on apricots, but discard pit)

1/3 c fresh lemon juice**

5 3/4 c sugar, measured into separate bowl

1/2 t butter

1 pouch CERTO Fruit Pectin


Fill canning pot half way with water and bring to a simmer.  Wash jars and screw bands in hot soapy water; rinse with warm water and dry well. Alternatively, you can wash and dry the jars in a dish washer prior to filling.

Place flat  lids in a sauce pan and pour boiling water over them.  Remove from heat and let stand in the hot water until ready to use.

Place apricots in a 6-8 qt sauce pan.  Stir in lemon juice.

Stir sugar into prepared fruit in sauce pot.  Add butter to reduce foaming.  Bring mixture to a full rolling boil (boil that does not stop bubbling when stirred) on high heat, stirring constantly.  

Stir in pectin. Return to full rolling boil and boil exactly one minute. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops.  Wipe jar rims and threads with a damp cloth.  Cover with two piece lids.  Screw bands on tightly.

Place jars on elevated rack in canner.  Lower rack into canner.  Water should cover jars by 2 inches.  Add boiling water if necessary.  Cover and bring water to gentle boil.

Process 10 minutes***. Remove jars and place upright on a towel to cool completely.  You will hear a popping sound as the lids seal.  After the jars cool, check seals by pressing lid with your finger. If lid springs back, it is not sealed and should be refrigerated.

This jam sets slowly.  It may take up to 2 weeks.


*Approximately 2 1/2 lbs of fully ripe fruit

**Approximately 2 lemons

***Adjust processing time based on elevation