Preserve the taste of summer with luscious jam.

Martha Stewart Living, Fall 1991


Recipe Summary

Makes about 9 8-ounce jars


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.