We are in the midst of apricot season here. We got a half peck two weeks ago and I had every intention of making jam with them but instead we ate them all...we just couldn't help ourselves. So this weekend we got another half peck and I made sure to get the jam started right away. I made two types of apricot jam last year. One with lemon jello and one with a pectin box. While both were good, the jam made with pectin was incredibly sweet. But the lemon jello one had this wonderful tang to it. I got the recipe from my neighbor who got it from her church. Seriously try it...
8 cups blended up apricots
5 cups sugar
6 oz lemon jello
Clean apricots but leave skin on. Cut apricots in halve, remove pits. Blend apricots in blender until you reach your desired consistency, chunky or smooth. Place all ingredients in large pot, stir and heat to a boil. Once jam reaches a boil that cannot be stirred down, boil for 26 minutes. Stir constantly or the bottom will burn! (I did that last year). Skim off any foam that develops. Place jam in hot canning jars and seal in water bath or steamer for 20 minutes. (I am no expert canner so please read up on canning before you begin this part). I got 4 pints with a bit left for a couple sandwiches and enjoyment right after the kitchen was clean.
I have only canned a few times, all starting last summer. I seriously love the popping sound as the jar seals, I get all giddy that I must have done something right!