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| Apricot Jam |
1/2 pound of fresh apricots
4 cups of sugar (It's a lot of sugar)
1 lemon (use juice and zest)
2 cups of water
Roux:
1 tbs corn starch
1/4 cup of water
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| Cut all the apricots in half |
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| Sprinkle with sugar and lemon juice |
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| Place tray in refrigerator |
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| Place in fridge overnight or for 3 hours |
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| Place apricots in large pot with water. Make sure the water is high enough in the pot to cover most apricots. Turn on medium heat. |
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| Add sugar and stir |
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| Reduce heat to low and cook jam stirring for up to 3 hours. Do not let it sit or it will burn. (I have a t.v in my kitchen to help keep me occupied.) |
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| Add lemon zest |
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| Add 1 tbs of corn starch to 1/4 cup of water to create a roux. Then add this to the pot. |
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| When it finally looks like this, it is finished. Let it cool slightly and then fill your jars. I didn't want to store these, so I just used re-purposed honey jars and gave them to friends and family to eat within the next three months. I washed them by hand and then also put them and their lids through the dishwasher. You must fill the jars soon after they are dry from the dishwasher. If they cool all the way they are no longer perfectly sanitized. |
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| The jam with the tree it came from in the background. |
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