This delicious homemade jam is made with ripe apricots, sugar, lemon juice and CERTO Liquid Pectin. Just follow our simple steps to homemade apricot jam - you won't be disappointed!
What do I need ?
Original recipe yields 96 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups prepared apricots (buy about 1-1/2 lb./675 g fully ripe apricots)
7 cups granulated sugar
1/4 cup lemon juice
1 pouch Certo Liquid Pectin
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How do I make it ?
Pit, but do not peel, apricots. Finely chop. Measure exactly 3 cups prepared apricots into large saucepan. Add sugar and lemon juice; mix well.
Bring to boil on high heat; cook 1 min.
Remove from heat. Stir in pectin.
Stir and skim 5 min. to prevent fruit from floating to surface. Pour immediately into warm sterilized jars, filling up to 1/4 inch from rims. Cover with lids. Let stand at room temperature 24 hours or until set.
Kraft Kitchen Tips!
Cooked jams can be stored unopened on the shelf for up to 1 year.
How to Accurately Measure the Sugar
To ensure accuracy of the sugar measure when preparing jams or jellies, use a dry measuring cup to measure the sugar, then place all the measured sugar in a separate bowl before adding it to the fruit mixture in saucepan.
Bruised, overripe or blemished fruit should not be used when making homemade jam. For best results, use fruits that are just at their peak of freshness. Measure any juice with fruit.
Calories From Fat
% Daily Value
Fat 0 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Carbohydrate 15 g
Fibre 0 g
Sugars 15 g
Protein 0.1 g
6 (1-cup/250 mL) jars or 96 servings, 1 Tbsp. (15 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.