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A glass jar filled with vibrant apricot jam sits on a rustic woven mat beside slices of toasted bread, one topped with a generous spoonful of the glossy jam and a fresh apricot wedge. The background features more toast and blurred apricots, suggesting a cozy breakfast or homemade preserve scene.
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Apricot Jam Canning Recipe

This delicious apricot jam canning recipe uses apricots, sugar, and lemon juice. This recipe comes from the Ball Complete Book of Home Preserving.
Prep Time20 minutes
Cook Time30 minutes
Water Bath or Steam Canning Time10 minutes
Total Time1 hour
Course: Condiment
Keyword: Apricot, Jam, Steam Canning, Water Bath Canning
Servings: 9 1/2 pint Jars

Equipment

Ingredients

Instructions

  • Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
  • Peel, chop, and pit the appricots to measure 8 cups.
  • Prepare your canner
    Using Water Bath Canner: 
    Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your 1/2 pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.
    Using a Steam Canner: 
    Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Add your 1/2 pint jars to the steam canner. Put the lid on your steam canner and start your stove. The jars will warm as you heat your steam canner.
  • Combine apricots, lemon juice, and sugar in a large, deep stainless steel pot.
  • Bring to a boil over medium heat, stirring constantly to dissolve the sugar. Boil, stirring frequently, until the mixture thickens. Bring the apricot jam mixture to 220℉ (104℃). Measure with a candy thermometer inserted vertically into the jam without contacting the surface of the pot.
  • Test Gel Set - Dip a cold metal spoon into the boiling jam. Lift the spoon and hold it horizontally and edge down so that the jam runs off the edge. As the jam cooks, the drops will become heavier and will drop off the spoon separately but two at a time. When the two drops join together and "sheet" off the spoon, the gel stage has been reached. Sheeting (gel stage) jam breaks from the spoon in a sheet or flake.
  • Remove from the heat and skim off the foam from the top of the jam.
  • Once you have hot jars and hot jam.
    Water Bath Canner:
    Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.
    Steam Canner:
    Remove the steam canner lid and remove your jars one at a time using your jar lifter.
  • Ladle hot jam into hot jars, leaving 1/4 inch (.5 cm) headspace (Check with headspace measurer). Remove air bubbles with a de-bubbler and adjust the headspace by adding more hot jam if necessary.
  • Wipe the rim to ensure a good seal is made with the lid. Center the lid on the jar and screw the band down to fingertip tight.
  • Water Bath Canner:
    Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.
    If your water is not boiling start your processing time when the water is boiling. Process 1/2 pint jars for 10 minutes. Make sure to adjust your time for altitude.
    Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.
    Leave the jars in the water for 5 minutes.
    Steam Canner:
    Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct "Zone" per your altitude. 
    Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your "Zone".
    Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.
    The processing times for steam canning are the same as for water bath canning. Process 1/2 pint jars for 10 minutes.
    Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.
    When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.
    Carefully remove the lid by tilting it away from you to avoid steam burns.
  • Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
  • Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.

Notes

This recipe comes from The Ball Complete Book of Home Preserving.
Note: Foam accumulates on the surface of soft spreads as air is released from the fruit during cooking. To reduce foaming, add up to 1/2 tsp (2mL) butter or margarine to the recipe before cooking. This will reduce surface tension and thus reduce the buildup of air bubbles of foam.