MGCC Old Fashioned Apricot Jam
A big THANK YOU to Lovella Schellenberg and The Mennonite Girls Can Cook!Print Print Without Images
Thank you, Lovella S., of the Mennonite Girls Can Cook, for sharing your recipe in our newsletter this week. This recipe is almost exactly like Oma’s, and her beautiful photographs and easy-to follow- step by step instructions will have you whipping up a perfect batch of jam in no time!
- 9 cups washed and diced apricots (about 5 pounds whole apricots)
- 6 cups white sugar
- 1/4 cup fresh lemon juice
- You will need 10 – 1 cup / 250 ml jam jars. Wash the jars and place them in a 225 F for 10 minutes to sterilize them. Sterilize the lids in boiling water.
- Combine all the ingredients in a heavy large pot. Stir together well and then turn the heat to medium high and stir until the sugar has dissolved and the mixture comes to a boil.
- Continue to boil the mixture. Set the timer to 30 minutes and stir every few minutes to be sure the mixture doesn’t stick to the bottom of the pot. If your pot is a good quality you should have no problem with it burning on the bottom but if you are at all unsure, it is best to stir often to ensure all your hard work is not ruined by burned jam.
- At first the jam will foam on top but this will eventually go away and your jam will begin to thicken slightly. Put a small plate in the freezer and when the jam is near the 30 minute mark. Take the plate out after a few minutes and spoon a teaspoon of jam on the plate and allow it to cool. When the jam slowly drips down and has a thickened consistency the jam is finished. My jam usually takes about 30 – 35 minutes.
- Ladle the jam into jars leaving 3/4 inch space. Place lids and screw tops on the jars and cool. Once cool, store the jam in a refrigerator or freeze it.