Apricot Jam Formula with Waterbath Canning directions
This Apricot Jam recipe yields about 5 pints. If you wish to do more at a time make two one batches in two pots. Jam formulas don’t double very easily.
Apricot jam can be processed safely within a Water Bath Canner
Clean your apricots.
Place a spoon in the refrigerator. (yes you will need a frosty spoon later.)
The next thing is actually optional. Some people keep peels on when making apricot jam… some remove it. I remove my skins but it is not needed. Everything depends on your selected texture once the jam is performed. If you want to remove the skins it is just like peeling peaches. Blanch your apricots to eliminate the skins.
Dip apricots right into a pot of boiling water for 2 moments. I take advantage of a blancher. Then take away the apricots to a sink or dish with cool water or ice water. This stops the cooking. Slip the skins off. In case your apricots are fine and ripe the skins will very easily side off. If they are still a little green you may want to use a blade to help them slice the apricots in two and remove the pit.
When you yourself have 2 quarts of apricots peeled and pitted,combine it with lemon juice and keto strawberry shortcake muffins sugars in a large pot.
It sure looks like a lot of sugars…. uhm that’s since it IS a lot of glucose! Stir until the sugars dissolves.
Turn on the heat and bring to a boil. Stirring frequently to prevent scorching. Cook rapidly to the gelling point. I’ll work with a potato masher to greatly help mash in the fruit.
You can tell once the jam has reached the gelling point by firmly taking your cool spoon and scooping up a little bit of jam. The jam will cool quickly. Allow it awesome and tilt the spoon so the jam drips off. If it’s still runny basically cook a bit much longer. The jam ought to be thickened.
Another (probably less complicated) way to inform if you are jam is ready is by temperature. First you’ll need to find out the gelling stage female elevation.
Determine the boiling point temperature by holding a chocolate thermometer in boiling drinking water. Add 8 degrees. This is your gelling point. This means it is the stage where in fact the jam will setup beautifully!
When your jam has reached this temperature it really is ready. Remove it from heat.
Pour hot jam into hot jars. Keep a 1/4 inches head space. Wipe the rims clean from any stickiness. If any jam can be within the rims it may hinder the lid sealing towards the jar.
Place the lids on add your screw rings and process.
above 6000 foot process a quarter-hour
Please note, in the event that you process for less than ten minutes your jars ought to be sterilized. I don’t desire the added stage so I elect to procedure for ten minutes or more. See sterilizing jars
The Legal Stuff