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Apricot Jam Formula with Waterbath Canning directions
This Apricot Jam recipe yields about 5 pints. If you want to do more at a time make two single batches in two pots. Jam meals don't double very easily.
Apricot jam could be processed safely inside a Water Bath Canner
Wash your apricots.
Place a spoon in the refrigerator. (yes you'll need a chilly spoon later on.)
The next step is actually optional. Some people keep peels on when making apricot jam... some remove it. I remove my skins but it is not required. Everything depends on your preferred texture once the jam is performed. If you want to take away the skins it really is exactly like peeling peaches. Blanch your apricots to eliminate the skins.
Dip apricots right into a container of boiling water for 2 minutes. I use a blancher. Then remove the apricots to a sink or dish with cold water or ice water. This halts the cooking. Slip the skins off. In case your apricots are fine and ripe the skins will conveniently side off. If they're still a little green you may need to use a knife to help them slice the apricots in two and take away the pit.
When you yourself have 2 quarts of apricots peeled and pitted,combine it with lemon juice and glucose in a large pot.
It sure looks like a whole lot of sugars.... uhm that's because it Will be a lot of sugar! Stir before sugar dissolves.
Turn on the heat and provide to a boil. Stirring often to prevent scorching. Cook rapidly to the gelling point. I'll use a potato masher to greatly help mash up the fruit.
It is possible to tell once the jam has reached the gelling point by firmly taking your cold spoon and scooping up a bit of jam. The jam will awesome quickly. Allow it great and tilt the spoon therefore the jam Cheese stuffed crescent rolls - http://unpaidmedia.com/12-things-you-by-no-means-knew-you-could-make-wit... drips off. If it's still runny just cook a bit much longer. The jam ought to be thickened.
Another (probably easier) way to inform if you're jam is ready is by temperature. First you will have to find out the gelling stage and also the elevation.
Determine the boiling point temperature by holding a chocolate thermometer in boiling water. Add 8 levels. That is your gelling point. This means it is the stage where in fact the jam will create nicely!
Whenever your jam has reached this temperature it is ready. Remove it from heat.
Pour hot jam into hot jars. Keep a 1/4 inches head space. Clean the rims clean from any stickiness. If any jam can be over the rims it may hinder the lid closing towards the jar.
Place the lids on put your screw rings and process.
above 6000 feet process quarter-hour
Please note, if you process for under ten minutes your jars should be sterilized. I don't wish the added stage so I elect to procedure for 10 minutes or more. See sterilizing jars
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