Jam is so simple and easy to make, sometimes I find myself getting carried away {as if that were even possible – ha}.  Apricot jam is one of my favorites, you don’t have to deal with any of the seeds like berry jams, and you only need 3 simple ingredients.

If you are looking for low sugar jam recipes, I highly recommend Pomona’s Universal Pectin and the book Preserving with Pomona’s Pectin. I’ve used it in the past and I’ve been pretty happy with the results. But when it comes to jams, jellies and syrups, I like mine sweet.

Ingredients

8 cups diced apricots
1/4 cup lemon juice
6 cups sugar

Directions

Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars {I’m used pint jars} and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Combine all 3 ingredients in a large pot.  Bring to a boil over medium high heat, stirring occasionally as sugar dissolves.

Allow mixture to come to a full rolling boil. Gently boil for 30 minutes, stirring frequently.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on. Place jars on elevated rack in a canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary. Yields 5 pints or 10 1/2 pints.

See More of my Canning Recipes HERE

Looking for a few more awesome canning recipes? Check out Ball Complete Book of Home Preserving. Amazon has it currently in stock and ready to ship.

Need a canner? I used the Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack. And if you need a tool kit, I use one similar to this one.