Apricot Jam – Sharon
Adams
“My grandparents had
several apricot trees in their orchard.
Every summer they would put up jam.
This is their recipe!”
3 pounds fully
rip apricots
½ cup water
3 cups sugar
2 tablespoons
lemon juice
Wash, peel and pit apricots. Chop fruit to measure 4 cups.
In a Dutch oven combine apricots and water. Bring mixture to boiling.
Cover and simmer apricots till tender, 8-10 minutes, stirring
frequently. Add sugar and lemon juice;
mix well. Stir until sugar
dissolves. Bring mixture to a rolling
boil. Cook till desired thickness, 8-10
minutes, stirring constantly. Remove
from heat; quickly skim off foam with metal spoon. Pour at once into hot sterilized jars; seal.
Yield: 6
half-pints.