Apricot Preserves


Preserving Method: Water Bath Canning

  1. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
  2. Combine apricots, sugar and lemon juice in a large saucepan. Cover and let stand in refrigerator for 4 to 5 hours.
  3. Bring mixture to a boil, stirring until sugar dissolves. Cook rapidly over high heat almost to gelling point (220° F), stirring constantly. Remove from heat. Skim off foam if necessary.
  4. Ladle hot jam into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  5. Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.