My friend Rose recently gave us some homemade apricot jam and it was delicious! It tasted like fresh picked apricots in a jar. We were having it by the spoonfuls. I asked Rose if she could save another jar for me, as the jam was so delicious that we were going to finish it pretty fast. Rose was thrilled to know the jam tasted great because as I found out she used a new recipe. It was a jam recipe without pectin or gelatin as a preservative. It was an all-natural apricot jam. This is one wholesome recipe that is meant for sharing, so I asked Rose for the recipe to pass it on.
For those of you who are looking for ways to use up all the abundance of fruits on your fruit trees this summer, try making this all-natural jam. It requires a ton of fruit and once sealed in the jar, the jam lasts for months. This recipe is for apricot jam but you can substitute the apricots for any stone fruit of your choice.
All Natural Apricot Jam
Contributed by Rose
- 8 cups chopped apricots
- Juice of 1 lemon
- 2 teaspoons finely grated ginger
- 6 cups sugar
- 1 – 2 teaspoons butter
- Sterilize your canning jars (5 pint jars or 10 half-pints) by boiling for 10 min in a hot water canner.
- Combine all ingredients in a large stockpot and bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves. Add the butter to prevent mixture from foaming.
- When mixture reaches a rolling boil, continue to boil it for 20-30 minutes, stirring frequently to prevent it from sticking. Cook until mixture turns thick.
- Remove pot from heat and fill jars, leaving 1/2-inch space at the top. With clean damp cloth or paper towel, wipe rims clean and put the 2-piece metal lids and bands in place. Screw the bands tightly but not too tight.
- Place the filled jars in the hot water canner and boil for 10 minutes.
- Remove jars from water canner. Popping sounds from lids let you know that the jars are properly sealed and are airtight. Another way to check is to press the middle of the lid – if it gives, the lid is not properly sealed and you must refrigerate the jar. If the lid does not give (airtight), let cool and store in a cool, dark place for long-term storage.