Making Jams and Jellies
without added pectin
- 2 quarts crushed, peeled apricots
- ¼ cup lemon juice
- 6 cups sugar
Yield: About 10 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
canning jars. Combine all ingredients; slowly bring to boiling, stirring
occasionally until sugar dissolves. Cook rapidly until thick, about 25
minutes. As mixture thickens, stir frequently to prevent sticking. Remove
from heat and fill hot jam into hot, sterile jars, leaving ¼ inch
headspace. Wipe rims of jars with a dampened clean paper towel; adjust
two-piece metal canning lids. Process in a Boiling Water Canner.
|Table 1. Recommended
process time for Apricot Jam in a boiling water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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