Monthly Archive

• Ingredients
• 3-1/2 cups prepared fruit (about 2-1/2 lb. fully ripe apricots)
• 1/3 cup lemon juice (2 or 3 lemons)
• 6-1/2 cups sugar
• 1 envelope CERTO liquid fruit pectin

Prepare the fruit by cutting into small pieces and grinding or running through a food processor. Measure 3-1/2 cups into a large saucepan. Stir in lemon juice. Stir in sugar and mix well. Place over high heat and bring to a full rolling boil. Let it boil for 1 minute. Remove from heat and immediately stir in CERTO. Skim the foam off using a metal spoon. Ladle into jars. Yield: 7 cups

You can seal the jars and simply tip them upside down for about half hour. That’s what I do. Sugar acts as a preservative, so it does not have to be “canned.” If you would prefer, you can pour a layer of melted paraffin over the top. That’s what my mother would do. Anything that keeps the air out will work. Or you can water-bath can them. Or you can keep them in the refrigerator. You do you.

NOTES: I was in a grocery store and saw that they had three 2# packages of ripe apricots on sale. I wish now that I had bought all of them. But I didn’t. It turns out that 2 pounds was just enough to make this jam. So, voila! I do love apricots. These were perfectly ripe and a good price for here in Alaska. When I was young, I learned to love apricots when visiting grandparents in California. We visited Chile in 2019 and our tour company owner brought us fresh apricots. It was heavenly! The Chile apricots were memorable because so much of the fruit found in Alaska grocery stores in the winter comes from Chile. It was neat to be where they were actually growing it.