Surejell Apricot Jam Recipes

HOMEMADE FRESH APRICOT JAM WITH PECTIN

Steps:

• Wash the apricots in cold water. Pit but do not peel. Then chop the apricots into small pieces.
• Mash the apricots in a large bowl to help release some of the juice and measure. You should have 2-3/4 cups of mashed apricots. Press the lemon and measure the lemon juice. There should be 2 Tablespoons of lemon juice. Add the lemon juice to the apricots in the bowl.
• Combine the mashed apricots and powdered fruit pectin in a 3-quart saucepan.
• Stir and cook over medium heat until the apricots begin to bubble. You do not have to bring the mixture to a hard boil.
• Stir in the 3 cups sugar.
• Increase to medium-high heat and stir until it reaches a full rolling boil. Boil hard for 1 minute.
• Remove from heat and skim foam from top of jam.
• Pour into hot, sterilized, half-pint canning jars, and seal.
• Process the apricot jam for 10 minutes in a boiling water bath. Then remove the jars from the pot and place on a dry towel to cool. Finally, gently shake the jars after two hours to prevent all of the pieces of fruit from floating to the top. The directions in the package caution that this jam may take up to two weeks to set. My experience has been that it may take up to two days to set, but rarely longer.

DRIED APRICOT JAM

Steps:

• Soak apricots in boiling water in a bowl until hydrated, about 30 minutes. Blend apricots, remaining water, and vanilla extract in a food processor, working in batches, until blended but still slightly chunky.
• Combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling. Add sugar and lemon juice; boil until sugar has dissolved, 1 to 2 minutes.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack the apricot jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

30 MINUTES TO HOMEMADE SURE.JELL APRICOT FREEZER JAM

Steps:

• Rinse 7 (1-cup) plastic containers and lids with boiling water. Dry thoroughly.
• Pit and finely chop unpeeled apricots. Measure exactly 2-1/2 cups prepared fruit into large bowl. Add lemon juice; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (A few sugar crystals may remain.)
• Fill containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)

APRICOT PINEAPPLE FREEZER JAM

Steps:

• 1. Wash containers and lids in hot soapy water. Dry thoroughly and set aside. I use 1 cup plastic containers or jelly sized jars.
• 2. Pit and finely chop unpeeled apricots. Measure exactly 1 1/2 cups into a bowl. Add pineapple with juice and lemon juice. Mix well. Stir in sugar and let stand 10 minutes, stirring occasionally
• 3. Mix water and pectin in small pan and bring to boil over high heat, stirring constantly. Boil and stir for 1 minute. Add to fruit and stir for 3 minutes or until sugar is all dissolved.
• 4. Immediately fill containers to 1/2 inch from top. Cover with lids and let stand for 24 hours.
• 5. Jam will keep for 3 weeks in the refrigerator or for 1 year in the freezer.

SURE.JELL FRESH APRICOT JAM

Steps:

• Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Finely chop unpeeled apricots. Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.
• Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Bring to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

APRICOT PINEAPPLE JAM RECIPE

Steps:

• Soak the apricots in water. Rinse them well. Then peel them apart to remove the stone. Roughly chop. Measure 4 cups.
• Sterilize jars, rings and lids.
• In a heavy stock pot, place the chopped apricots, crushed pineapple, lemon juice and almond extract. Stir to combine.
• Measure 4 cups of sugar. Removing ¼ cup of sugar and mix it with the contents of the Sure-Jell.
• Sprinkle the Sure-Jell/sugar mixture into the apricots, mix to combine and set it on the stove on high and bring to a boil, stirring constantly.
• When it comes to a hard boil (a hard boil is a boil that cannot be stirred down) add the remaining sugar.
• Continue stirring constantly and return it to a boil. When it comes back to another hard boil, set a timer and boil it for exactly one minute.
• Remove from the stove & immediately ladle into sterilized jars.
• Use a damp cloth and wipe off the top of the jars to remove any jam that may have spilled.. Place lids on jars and screw them on tightly.
• Process in a hot water bath (boiling water) for 10 minutes to seal the jars. Makes 8 eight oz. jars.

SURE.JELL® APRICOT JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Add the 5 cups water to apricots in large bowl. Cover and let stand at least 4 hours or overnight. Drain, reserving liquid. Finely chop or grind apricots; add to reserved liquid. Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.
• Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

APRICOT JELLY

Steps:

• Combine apricots and water.
• Over medium heat bring mixture to a boil.
• Reduce heat to a simmer gently for 5 minutes
• Take pan off heat; skim and let set 30 minutes.
• Sieve the apricots and strain juice from pulp (use pulp in apricot jam).
• Line sieve with 4 layers of clean damp cheese cloth.
• Strain; cover the juice and refrigerate overnight.
• Ladle the juice from container, being careful not to disturb the sediment from bottom using 3 cups of juice.
• To make the jelly, combine juices when they are warm add sugar.
• Stirring constantly until sugar is dissolved, bring to a rolling boil.
• Pour pectin in, bring to a rolling boil again, stirring constantly (apricot LOVES to burn) for 1 minute.
• Remove pan from heat; skim off foam.
• Ladle into hot jars, leaving 1/4 inch head space.
• Water bath for 15 minutes.

HABANERO APRICOT JAM

Steps:

• Pit and chop apricots; place in a Dutch oven. Stir in lemon juice. Place habaneros in a blender; add a small amount of apricot mixture. Cover and process until smooth. Return to the pan. , Stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. , For best results, let processed jam stand at room temperature for 2 weeks to set up.

FREEZER JAM

Steps:

• Thoroughly wash, rinse, and dry seven 8-ounce plastic freezer or glass jars with tight-fitting lids. You can also use zip-top freezer bags.
• In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high.
• In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat.
• Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours. To store, freeze, up to 6 months. To thaw jam, transfer to the refrigerator and use within 3 weeks.