Apricot Refrigerator Jam (Small Batch)

Apricot Refrigerator Jam

(Small Batch)

Spring and summer yield a bounty of fruits that can be eaten fresh or processed, stored and enjoyed throughout the year. One of my favorites and the first of these fruits to appear is the highly seasonal apricot. This small, tart peach-like stone fruit appears in early spring and is only available for a short period of time. That’s the time to load up and make jam! You can process your jam in a boiling water bath for shelf stable storage or make a refrigerator jam that can be frozen and thawed when desired. Either way apricot jam’s golden jewel-like hue will bring cheer to your spring breakfast or brighten the dark days of winter.

This is a refrigerator jam that is lower in sugar and acid than traditional jam used for canning, so store it in the refrigerator in a sterile container and use within 2 weeks. For longer storage, press a sheet of plastic wrap onto the surface of the jam before sealing in an airtight freezer safe container and freeze for up to 1 year. Once thawed, consume within 1 week.

Directions:

Combine all ingredients in a 2 qt sauce pan and stir.
Bring to a simmer over medium heat stirring frequently.
After 15 minutes the apricots will start to breakdown. Use a potato masher to mash apricots to desired consistency.
Continue to simmer jam, stirring frequently and skimming any foam off of the surface of the jam.
Cook until jam reaches about 210° F. (About 10-15 minutes) (*Taste for acidity and stir in optional lemon juice if needed. See note above.) Remove saucepan from heat and allow to sit for 5 minutes to allow any air bubbles and foam to rise to the surface.
Skim off any foam and transfer hot jam to a hot, sterilized jar. Cool on counter for 1 hour before covering and transferring to refrigerator. Use within two weeks.

(Makes about 1 ½ cups.)

Ingredients:

1 lb (448 grams) Peeled and quartered fresh Apricots.
¾ cup (150 grams) Granulated Sugar
2 Tbsp (15 grams) Low Sugar Pectin
⅓ cup (80 ml) Water

Spring and summer yield a bounty of fruits that can be eaten fresh or processed, stored and enjoyed throughout the year. One of my favorites and the first of these fruits to appear is the highly seasonal apricot. This small, tart peach-like stone fruit appears in early spring and is only available for a short period of time. That’s the time to load up and make jam! You can process your jam in a boiling water bath for shelf stable storage or make a refrigerator jam that can be frozen and thawed when desired. Either way apricot jam’s golden jewel-like hue will bring cheer to your spring breakfast or brighten the dark days of winter.

This is a refrigerator jam that is lower in sugar and acid than traditional jam used for canning, so store it in the refrigerator in a sterile container and use within 2 weeks. For longer storage, press a sheet of plastic wrap onto the surface of the jam before sealing in an airtight freezer safe container and freeze for up to 1 year. Once thawed, consume within 1 week.

Simmer & Stir