Vanilla Apricot Jam
When I was visiting my dad in Utah I was able to get lots of delicious apricots off his tree. I was so excited to get home and make some jam and fruit leather with some of them. If you have never tried making your own jam I hope you will give it a try. It is not that hard and homemade jam taste so much better than the store stuff and you can make varieties that have little or no sugar added to them.
Nutritional Information:
Serving Size: 2 Tablespoon · Calories: 27 · Fat: 0.1g · Sodium: 216mg · Carbohydrates: 6.7g · Sugars: 6.4g· Protein: .2g · WW+: 1 point
4 cup of crushed apricots
1 cup water
4 ½ T. Low or no-sugar needed pectin
1 ½ cup sugar
1 vanilla bean; sliced and scraped
- Prepare waterbath canner, jars and lids according to manufacturer’s instructions.
- Combine fruit and water, and vanilla bean in a saucepan. Gradually stir in Pectin. Add sliver of butter to prevent foam. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
- Add sugar. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat.
- Ladle hot jam into hot jars, one at a time leaving ¼ inch headspace. Wipe rims. Center lids on jars. Apply bands.
- Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
- Process jars for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes.
- Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Jam will store up to 1 year.
Altitude increase processing time
5 min. for 1,001-3,000ft
10min. for 3,001-6000ft
15min. for 6,001-8000ft
20min. for 8001-10000ft
Recipe adapted from Ball Real Fruit Pectin
