How to Can Apricot Jam (Plus a Canning Kit Giveaway!)
Monday, 1 August 2011
Special thanks to Cindy and Julia, 2 awesome women with lots of canning experience. They walked me through the process, giving me lots of tips to pass along to you, plus some delicious jam and zucchini bread to take home.
This post is dedicated to all of you out there who are intimated by canning. Every time I’ve posted a recipe for something that can be canned, I get comments from readers who are scared to try it. Today we’re going to work our way through your fears in a step by step photo tutorial. At the end of this, you’ll be able to can jam like a pro!
(Do you need supplies to get started? Go to the bottom of this post to enter to win a canning kit!)
Enter to win this canning kit! Scroll down to the bottom of this post to enter.
You will need:
- Fruit, pectin, lemon juice (depending on the recipe)
- Jars, rings, and new lids (you can reuse jars and rings but never lids – you can buy them separately and they’re cheap)*
- 2 big stock pots or canning pots (try looking at thrift stores and garage sales)
- Ladle and large spoon for mixing jam
- Thick towels to place underneath hot jars
- Optional tools that make canning much easier: funnel, jar tongs, rack, magnetic lid lifter (you can get these at discount stores like Walmart or Target)
*Tip from Cindy: when you give away jam, keep the ring and give it with just the lid sealed on top. The rings are more expensive than the lids and you can reuse them. That’s why women in the past gave away canned foods with fabric on top – to make jars without rings look nicer! Also, jars themselves are expensive, so it’s good canning etiquette to give them back when you’re done.
Step 1: Get lots of fruit and wash it
If you have a fruit tree, you’re all set. Otherwise, hit up a u-pick farm, the farmer’s market, or your local grocery store and get some fruit.
We had a huge box of very ripe organic apricots to work with and decided to make jam. If your apricots (or other fruit) is in really good condition, you can process it whole or halved, and then have summer fruit to enjoy in the dead of winter.
Step 2: Sanitize jars and canning tools
Place jars, rings, funnel, ladle, and any other tools you’ll be using in a large stockpot. Cover with water and bring to a boil for 10 minutes. Alternative methods are sanitizing in a dishwasher or in an oven at 250°F for 30 minutes.
Step 3: Prepare calcium water (if using Pomona’s Universal Pectin)
Here is a great tip from Cindy: the pectin pictured above, Pomona’s Universal Pectin, is 100% pure citrus pectin (i.e. made from citrus peels, not animal products). It’s a good choice if you are making jam for anyone who is vegetarian or vegan. It comes with calcium, which helps activate the pectin. You can find it in natural food stores, food co-ops, canning supply stores and farm stands.
Add 1/2 teaspoon of calcium to 1/2 cup of water in a clean jar. Set aside until later.
The following recipe comes from the pectin package – each pectin will be different and I recommend following the recipes that come attached to yours. You can use the general process shown here of course.
Step 4: Remove pits, slice and mash apricots
Prep the apricots by removing pits and slicing them. Put them in a big measuring cup or bowl and mash slightly. Measure as you go and add apricots to a big stockpot.
We ended up with 8 cups of slightly smashed apricots.
Step 4: Juice lemons
We used 1/4 cup of lemon juice for every 4 cups of apricots. Add juice to apricots in pot.
Step 5: Add calcium water (if using Pomona’s Universal Pectin)
Add 4 teaspoons of calcium water for every 4 cups of apricots and stir well.
Step 6: Bring apricots to a boil
Bring fruit to a boil. In the meantime, measure sugar and add pectin (see next step).
Step 7: Measure sugar & add pectin, then pour into boiling apricots
Using the low-sugar recipe from the pectin box, we added 3/4 cup of organic sugar for every 4 cups of apricots. It was plenty sweet, but you could add up to 2 cups of sugar if your fruit isn’t as sweet (or 1/2 – 1 cup of honey).
Using 3 teaspoons of pectin for every 4 cups of apricots, mix pectin into sugar. Once apricots are boiling, add in sugar/pectin mixture and stir vigorously for 1-2 minutes to dissolve sugar. Return mixture to boil and then remove from heat.
Step 7: Pour jam into jars
Place pot on a trivet or thick towels. Using a funnel, pour jam into jars, leaving 1/4″ space at the top. Wipe the rims with a clean towel. Place lid and screw band on top. Place jars in rack.
Step 8: Process jars in boiling water
Place rack of sealed jars into boiling water for 10 minutes (add 1 minute more for every 1,000 feet above sea level).
Step 9: Remove from water and let cool upside down
Carefully remove jars from boiling water. Using tongs, remove from rack and turn upside down onto thick towels.
(This is an optional step. It’s a technique passed down from Cindy’s grandmother that not everyone does. Also, some people turn the jars upside down instead of boiling them, but that only works for recipes high in acid and sugar. I recommend using the hot water method.)
Let the jars sit for around 30 minutes, then check the seal by turning the jars over and pressing the middle with your finger. If the lid pops, it’s not sealed. When the lid doesn’t pop or move at all, it’s sealed. If a jar doesn’t seal, put in the refrigerator and eat it first. The food is still good, it just can’t be stored out of the fridge like the jars that did seal.
Store the sealed jars in a cool, dark place. Once opened, jam should last around 3 weeks in the fridge.
Want to win this home canning kit?
Use the form below to enter by August 5!
P.S. I’m trying out Rafflecopter for the first time instead of asking people to leave comments to enter. Do you like it? Hate it? Leave me a comment and let me know!
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No. 1 — August 1st, 2011 at 11:26 am
Love the new entry form!
No. 2 — August 1st, 2011 at 11:59 am
@Wendy – great! I like it too so far. Thanks for the feedback!
No. 3 — August 1st, 2011 at 1:44 pm
Awesome post and great giveaway! I didn’t have the best experience the first time I tried canning but I’m feeling braver already! The picture guide is really, really helpful.
No. 4 — August 1st, 2011 at 1:45 pm
@sarah – that’s great! Exactly what I was aiming for – make people feel more comfortable to try canning. I hope you give it another try again soon!
No. 5 — August 1st, 2011 at 1:47 pm
I don’t know how i didn’t make apricot jam before, i love it !
No. 6 — August 1st, 2011 at 1:49 pm
@Valerie – awesome! Give it a try and let me know how it goes!
No. 7 — August 1st, 2011 at 1:55 pm
I love the tutorial for canning!! Some great tips there.
I’ve never canned but it’s a wonderful idea when you have an abundance of fruit.
No. 8 — August 1st, 2011 at 3:19 pm
I am one of the people who are intimidated with canning! My friend – who cans – says it’s easy and once you try it it’s surprising how easy….but I’m a scardey cat! Thanks for the giveaway!
No. 9 — August 1st, 2011 at 3:24 pm
Love the step-by-step on canning! I will have to attempt it at some point. And I really liked the new method for the giveaway! I mayyy have to steal it for my future giveaways…hope that’s ok! Thanks, Steph!!
No. 10 — August 1st, 2011 at 3:38 pm
LOL I am looking for someone to hold my hand through canning for my first time. I have a book and some tools but i need to get the pot and the rack thing! Great post!!
No. 11 — August 1st, 2011 at 3:50 pm
@Jennifer – yes, great for those with fruit trees for sure. It’s fun to go u-pick and then make your own jam too!
No. 12 — August 1st, 2011 at 3:50 pm
@Ann – I hope this step by step guide helps you feel less scared! It’s really not that hard once you get over the fear and just try it. I promise!
No. 13 — August 1st, 2011 at 3:51 pm
@Stephanie – I love Rafflecopter so far! I’m waiting to see what everyone thinks but it seems like a super easy way to do giveaways.
No. 14 — August 1st, 2011 at 3:52 pm
@Lindsey – Hopefully you’ll win the contest so you can give it a try! I hope my guide can act like a hand holder for you
No. 15 — August 1st, 2011 at 4:42 pm
I made jam with mixed berries, and it turned out great..but apricots are one of my favorite fruits..got to try this! Great recipe by the way and photos are beautiful!
No. 16 — August 1st, 2011 at 5:12 pm
Love making jam and canning it! It can be a lot of work and time consuming, but 6 months later when you get to open a new jar, it is so worth it!
No. 17 — August 1st, 2011 at 5:58 pm
Very interested, but a bit afraid of starting canning. Rafflecopter seems to be okay.
No. 18 — August 1st, 2011 at 6:04 pm
Wow! Awesome giveaway! Thank you!
No. 19 — August 1st, 2011 at 6:47 pm
Great post! I grew up watching my mother can and make jellies, jams and preserves, but have never tried it myself. I hope I win the canning set so I can give it a whirl!
No. 20 — August 1st, 2011 at 7:22 pm
@Sandra – thank you! I love berry jam too and this apricot jam is great!
No. 21 — August 1st, 2011 at 7:23 pm
@Erin – it really is worth it! I love summer jam in the winter especially.
No. 22 — August 1st, 2011 at 7:24 pm
@Nick – everyone’s a bit afraid at first. It’s really not that bad, just give it a try!
No. 23 — August 1st, 2011 at 7:24 pm
@Abbyk – my pleasure! Good luck
No. 24 — August 1st, 2011 at 7:24 pm
@Rachel – Good luck!
No. 25 — August 1st, 2011 at 9:22 pm
I love this entry form.
It’s convenient and simple. Good luck to everyone! ♥
No. 26 — August 1st, 2011 at 9:24 pm
@Veronica – that’s great, I’m glad you like it! Good luck to you
No. 27 — August 1st, 2011 at 9:43 pm
Great site…I could really use a new canning set…I wore mine out!
No. 28 — August 1st, 2011 at 9:45 pm
@Linda – thanks. Wow, you wore yours out? I’m impressed! Good luck
No. 29 — August 1st, 2011 at 10:23 pm
Your jam looks tasty, I haven’t had apricots to can with since 1994. I miss them.
No. 30 — August 1st, 2011 at 11:29 pm
I love making small batch of jam for immediate use, but I am also afraid of canning
My mom used to make apricot jam, but hers always turned out too hard and dark — I guess it might have been the caramelization of the sugar. Is that the reason why pectin is used? BTW, great step-by-step instructions and fabulous pictures.
No. 31 — August 2nd, 2011 at 5:59 am
Thanks for the awesome giveaway opportunity. I’ve really been wanting to get into canning, just haven’t been able to spare the start up costs as of yet. What a true blessing this would be. Good luck to everyone! : )
No. 32 — August 2nd, 2011 at 8:46 am
Oops, seems I’ve entered twice for the facebook like – I received an error message so tried again… Other that that, the entry form is set up well.
No. 33 — August 2nd, 2011 at 9:06 am
I love when bloggers use that type of form. I think they are really convenient to use.
Your canning looks gorgeous. I have been thinking about making some jam lately and canning, but I’m a little apprehensive about it. One of my friends bought a canning set recently and canned salsa and gave one to me, and it turned out really well! I’ll be sure to give her back her jar with the ring!
No. 34 — August 2nd, 2011 at 9:16 am
@Stephanie – that’s a long time! I hope you can get your hands on some soon.
No. 35 — August 2nd, 2011 at 9:21 am
@Paolo – pectin helps the jam set and thicken. I think if it turned out too dark it was cooked too long and/or processed too long at the end in the jars. Making jam for immediate use is fun but you should try canning too – there’s nothing like opening summer jam in the winter!
No. 36 — August 2nd, 2011 at 9:22 am
@Samantha – my pleasure! Good luck to you
No. 37 — August 2nd, 2011 at 9:22 am
@Jenny – ok, thanks for the feedback!
No. 38 — August 2nd, 2011 at 9:23 am
@Autumn – thanks for the feedback! I really like using the form so far too – it’s much easier for me as well. You should give canning a try! Maybe your friend can do it with you – that really helps the first time.
No. 39 — August 2nd, 2011 at 10:14 am
Love this post – I really want to can this summer. Love that new way to enter mutliple times – fantastic!
Found your blog on facebook – will check out other posts. Thanks.
No. 40 — August 2nd, 2011 at 10:18 am
This jam looks scrumptious! This is such a helpful post too. Thanks for sharing. Fun giveaway too! *crosses fingers*
No. 41 — August 2nd, 2011 at 12:10 pm
@Jenny – welcome to 52 Kitchen Adventures! Thanks for your feedback.
No. 42 — August 2nd, 2011 at 12:11 pm
@Russell – I’m glad you found the post helpful! Good luck in the contest
No. 43 — August 2nd, 2011 at 12:12 pm
What a great way to use up the summers bounty.
No. 44 — August 2nd, 2011 at 7:26 pm
Looks delcious! I’ll have to try it sometimes. Great giveaway! Hope I win! Also, I love the entry form!
No. 45 — August 3rd, 2011 at 7:26 am
Love it! Great giveaway!
No. 46 — August 3rd, 2011 at 9:20 pm
@Veronica – definitely! Perfect solution to too much fruit.
No. 47 — August 3rd, 2011 at 9:20 pm
@Meanz – thanks for the feedback! Good luck!
No. 48 — August 3rd, 2011 at 9:22 pm
@Cindy B. – thanks!
No. 49 — August 4th, 2011 at 10:29 pm
Love it! Awesome giveaway!
No. 50 — August 5th, 2011 at 2:18 pm
This looks so good. I want to try canning but am also afraid to try it…
No. 51 — August 5th, 2011 at 2:27 pm
Great tutorial. Thanks for the opportunity.
No. 52 — August 5th, 2011 at 2:48 pm
Such a great giveaway. Love your blog as well.
No. 53 — August 5th, 2011 at 4:03 pm
Thank you !!