We had a big harvest of apricots this year from just one tree. In the morning Dad and little Noah went out to the tree and had a good time harvesting two full buckets of apricots. We gave some away and were left with a whole bunch. Little Liberty Joy loves these because they are soft for babies. Destiny asked what apricots were good for and we learned great things about this delicious fruit.
Before You Begin making the jam, you need Pomona's pectin packet of calcium:
Prepare calcium water by combining ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Keep the rest in the refrigerator for making more later.
Prepare calcium water by combining ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Keep the rest in the refrigerator for making more later.
Apricot Jam Ingredients
4 cups washed, finely chopped, and mashed apricots
¼ cup lemon juice
4 teaspoons calcium water
½ cup up to 1 cup honey or ¾ cup up to 2 cups rapadura sugar
3 teaspoons Pomona’s pectin powder
¼ cup lemon juice
4 teaspoons calcium water
½ cup up to 1 cup honey or ¾ cup up to 2 cups rapadura sugar
3 teaspoons Pomona’s pectin powder
Directions
1. Wash jars, lids, and bands. Place jars in a big pot with water and bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
2. Prepare fruit by washing it, pitting and smashing it. The most fun part. Yeeeh!
"My turn, my turn..."
4. Add lemon juice and mix well.
Add calcium water and mix well.
5. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
6. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil.
Once the jam returns to a full boil, remove it from the heat.
7. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes.
Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.
Option: Feel free to vary the fruit with another fruit or a combination. Just be sure to keep the total quantity of mixed fruit at 4 cups per the rest of the recipe ingredients.
Mmmmmmm, the best jam you will ever taste just because it is homemade!
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