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Ingredients
- 4 lb ripe apricots
- 1/3 c. strained fresh lemon juice
- 6 c. granulated sugar
- 2 tsp butter
Directions
- Blanch half the apricots in batches by placing them in boiling water for about 15 seconds, then removing them with a slotted spoon and dropping them into a bowl of cool water and ice. Drain the apricots, strip off their skins and quarter them.
- Halve and quarter the remaining apricots, skins and all, discarding the pits. (If you prefer, you could leave the apricots unpeeled; I believe which leaving half with the skins on makes a nice balance in flavor and texture.)
- Combine the apricots and lemon juice in a non-aluminum bowl and mix them gently with a rubber spatula to distribute the lemon juice. Add in the sugar and mix again.
- Set the mix aside for a several hrs (as long as two days in the refrigerator), stirring gently a few times. Most of the sugar will be dissolved at this point, and the entire mix will appear quite juicy.
- When ready to proceed with the recipe, wash 7 half-pint jars. Keep warm till needed. Prepare lids as manufacturer directs. Transfer the apricot mix to a large pot and set the pot over medium heat. Add in the butter and bring the mix to a boil, then adjust the heat and simmer, uncovered, for 15 min, stirring fairly constantly to keep from scorching. Quite a bit of foam is produced and should be skimmed off with a spoon.
- Now you have to use a bit of judgment. After 15 min, if the surface of the jam begins to look very "glisteny," and the bubbles seem thick and shiny, remove from heat. Otherwise, give the mix up to 5 more min. Remove from heat and skim additional foam, if necessary. Let the preserves sit about 3 min, stirring occasionally.
- Ladle into 1 warm jar at a time, leaving 1/4-inch head space. Wipe rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 min (15 min from 1,000 to 6,000 feet; 20 min above 6,000 feet).
- This recipe yields 7 half-pints.
- Yield: 7 half-pints
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