Source: Ze Lin Xiao, Preserves Contest Winner
This jam won third prize in CUESA’s Summer Jam Preserves Contest at Jack London Square Farmers Market Harvest Festival on July 9, 2017. Adapted from David Lebovitz.
2 ½ lbs super ripe Blenheim apricots
¼ cup water
2 ½ cups sugar (½ cup more of sugar if apricots are not as sweet)
1 tsp. freshly squeezed Meyer lemon juice
- Prepare four ½ pint canning jars by cleaning them in hot water and drying it with a clean paper towel.
- Wash and halve the apricots and place directly in a Dutch oven or a heavy bottomed pot.
- (Optional) To import an almond like flavor to the jam, save 6 apricot seeds. With a chestnut cracker, remove the almond-like apricot kernel from the seed. If the kernels have split in the process, discard and crack another seed. Place one kernel in each canning jar.
- Pour sugar over the apricots in the Dutch oven and cook over medium high heat. Frequently skim off foam that rises and stir often to avoid burning.
- When the jam has thickened significantly and has turned almost the color of ruby red (this takes me 1 – 2 hours) and looks like jelly, insert a candy thermometer to take the temperature. The final jam should be at 200 F.
- When done, remove from heat, and stir in the lemon juice. Spoon into clear jars (with apricot kernels, if using). Cover tightly and let cool at room temperature. When cool, refrigerate.
- (Optional) To keep the jam for longer, follow the USDA Canning Guidelines.