Farmer Adrienne's Apricot Jam
Check out this sweet jam recipe from S&P’s own, Farmer Adrienne!
Apricot season is finally here! This quick and easy recipe calls for 6-8 cups of apricots mixed together with sugar and lemon juice to make a tasty jam that you can put on just about everything. Special thanks to Adrienne Mauney for sharing it with us.
Have a recipe to share with us that you’d like us to feature? Give us a shout! howdy@spadeandplow.com
INGREDIENTS
6-8 cups of apricots
4-5 cups of sugar
1/4 cup lemon juice
METHOD
Take out the apricot pits and cut them in half. Put them in a large saucepan and crush with a wooden or metal stirring spoon.
Add sugar and lemon juice (or lemon juice alternative) and mix together. Turn heat on medium-low and cook for 30-40 minutes.
Stir every 10 minutes to make sure nothing sticks to the bottom. After the first 20 minutes, liquid and constant bubbling should start to form.
You can continue crushing the fruit as you stir on low heat.
CANNING
Once the jam is goopy and to your desired consistency, pour it into jars. If you're going to eat the jam within a month, there's no need to create a long-term seal. If you'd like to keep it as a storage item for a year, it's ideal to pour the jam into jars when it's hot, close the jar, then flip it over to create a seal.
Photo by NYT Cooking
NOTES
If you don't have lemon juice, easy 1 to 1 substitutes that you can use instead are white wine vinegar, lime juice, or vinegar
The amount of fruit to sugar to lemon juice you use can also vary depending on how thick or sweet you want your jam
This recipe can also be used with any other fruit, not just apricots!