- Belle’s Apricot Jam
- 8 cups diced or pureed apricots
- 1⁄4 cup lemon juice
- 4 cups sugar
- 1 tablespoon butter
A sweet and tart jam that is perfect for this seasonal favorite
Tales of the Dinner Belle
By Brenda Stanley
There are apricots everywhere this time of year. My tree was loaded and before the birds got to them, I was able to pick a bunch. They are wonderful fresh, but with that many, I always want to make jam. Many people feel that making jam or doing any type of canning is a complex and difficult thing, it isn’t. In fact, I am always surprised at how easy it really is and when you have delicious homemade jam in February, you’ll be glad you did. This recipe is a low sugar version of the original. I like my jam to taste like the fruit and not like syrup. This still has a ton of sugar in it, but it also allows the tart and fresh flavor of the apricots to come through. If you don’t have an apricot tree, there are plenty of apricots at the farmer’s markets or even in stores. And there are tons of breads, biscuits, and muffins on my website that are a perfect thing to use this jam on!
Belle’s Apricot Jam
8 cups diced or pureed apricots
1⁄4 cup lemon juice
4 cups sugar
1 tablespoon butter
Wash and remove pits from apricots. Place in a food processor or blender and puree. Place in a saucepan and add the lemon juice, sugar, and butter. Bring to a boil and then reduce heat and simmer for about 20 minutes. Ladle the jam into clean jars and secure the lids. Place the jars into boiling water for 10 minutes. Remove and let stand until lids seal and jars are cool.