Apricot And Honey Jam Recipe - apricots - abt

Method

• * Note: Soft, ripe apricots make jam with the most flavor, and they cook down and thicken faster.
• Taste the mix before, during and after cooking to sweeten to your own liking.
• This jam will darken in the jar over time.
• Wash the apricots.
• Cut them in half through the natural indentation and remove the pits.
• Slice each half into 2 lengthwise strips.
• There should be approximately 4 qts.
• In a large nonaluminum bowl, gently combine the apricot slices, sugar, honey and lemon juice.
• Allow the mix to stand at room temperature for 3 to 4 hrs, stirring several times to keep the fruit coated and to help the juices dissolve the sugar.
• Place the fruit mix in a 6- to 8-qt shallow pan and bring to a boil over high heat.
• With a metal spoon or possibly fine mesh skimmer, skim off any foam which collects on the surface and reduce the heat to medium.
• Continue cooking and skimming, stirring occasionally, till the mix is thick with a few chunks left, 50 to 60 min, and the whole mass appears slightly glazed.
• To test whether jam is ready, remove 2 Tbsp.
• to a small saucer and place it in the freezer for 5 min.
• Meanwhile turn off the heat under the pan.
• When the test amount is cold, it will wrinkle slightly when slowly pushed together with your finger.
• If it doesn't, continue cooking for another 5 min and test again.
• When ready, the jam will be thick but will still flow from a spoon.
• You can also test the jam by scooping some out in a metal spoon and then pouring it back into the pot.
• When the jam begins to pour out in a single sheet rather than in several different streams, it's done.
• Make sure you have clean jars and rims and fresh lids which have never been used (lids and rims can be purchased separate from jars).
• Dip every jar and lid (as well as any other implements which will touch the finished jam) into a large pot of boiling water for at least 3 min.
• Afterward, remove them to a baking sheet and keep them in a 250 degree oven till you are ready to use them.
• When the jam is cooked, ladle it into the jars, coming within 1/4-inch of the top (a wide-mouthed canning funnel makes this easy).
• Wipe the threads of the jar clean and place the lid on top of the jar.
• Screw down the rim as tight as it will go.
• Place the sealed jars in boiling water to cover for 10 min.
• Remove them to a sideboard and let them cold.
• You should hear a repeated "plink-plink" as the cooling jars form the vacuum which seals the lid.
• When the jars are cold, test each by pushing down in the center of the lid.
• There should be no flex in the lid.
• If there is, return the sealed jar to the boiling water for another round.
• Don't tighten the rims further.
• Store jams and jellies in a cold, dark place, such as a pantry.
• This recipe yields 9 (8-oz) jars.
• Yield: 9 half-pints