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Homemade Apricot Jam

Preserve the taste of summer with luscious jam.

  • Yield: Makes about 9 8-ounce jars

Source: Martha Stewart Living, September/October 1991


  • 12 cups fresh, bright-skinned apricots
  • 12 cups sugar
  • 1/2 cup water


  1. Halve and pit apricots. Wrap half the pits in cheesecloth, and crack the remaining ones open with a hammer. Pick out the kernels and set aside. Discard the cracked shells.

  2. Heat the oven to 200 degrees. Place sugar in a large shallow pan and put in oven. Turn off oven and let sugar warm for about 15 minutes, stirring occasionally.

  3. Meanwhile, combine the apricots and water in a large kettle over low heat. Cook until tender, 10 to 15 minutes. Then add the warmed sugar and wrapped pits and simmer for 30 minutes; remove pits and continue cooking until mixture reaches 221 degrees on a candy thermometer or falls in sheets from a spoon, about 15 minutes more.

  4. Remove from heat. Skim off and discard foam. Stir in reserved kernels, then ladle jam into hot, sterilized jars, leaving 1/4-inch head space. Wipe excess jam from inside and outside rims, then seal.

Cook's Notes

When using a large amount of sugar, warm it before adding to the kettle. This way, the temperature of the fruit is not lowered too much.


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