Apricot Jam by _e.t
I grew up in the Santa Clara Valley in Northern California, the home of the finest apricots grown in America because of it’s wonderful climate. Unfortunately, the trees were gradually pulled out and houses built to create Silicon Valley, but dotted around backyards and vacant lots are a few precious apricot trees. Apricot jam is just part of the legacy of living here and for good reason; it is luscious. Look for roadside stands and at farmer’s markets. The season is very short. Making jam was never so easy and no boiling of jars.
Overview
- Makes about 2 1/2 cups
Ingredients
1 1/3 pounds (2 cups) pitted and chopped fresh apricots
1 tablespoons fresh lemon juice
1/2 box (1 3/4- or 2-ounces) powdered pectin
1 1/4 cups granulated sugar, or to taste
Instructions
- Place the apricots and lemon juice in the bread pan. Sprinkle with the pectin. Let stand 10 minutes. Add the sugar.
- Program the Jam setting and press start. Jam finishes the cooling cycle at the beep. Carefully remove the pan with heavy oven mitts and scrape with a rubber spatula into a springtop glass jar; let stand until cool. Store, covered, in the refrigerator for up to 6 weeks, or spoon into small freezer bags and freeze.
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