Description
Yes you can use dried apricots to make jam! This has beautiful color and flavor. I have dried California Blenheim apricots from Apricot King shipped to me in Washington and they are wonderful.
Ingredients
- 4 ½ cups dried apricots
- 4 ½ cups boiling water
- 1 teaspoon vanilla extract
- 1 (1.75 ounce) package powdered fruit pectin
- 7 cups white sugar
- ¼ cup lemon juice
Instructions
- Soak apricots in boiling water in a bowl until hydrated
- about 30 minutes. Blend apricots
- remaining water
- and vanilla extract in a food processor
- working in batches
- until blended but still slightly chunky.
- Combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling. Add sugar and lemon juice; boil until sugar has dissolved
- 1 to 2 minutes.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack the apricot jam into the hot
- sterilized jars
- filling the jars to within 1/4-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids
- and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil
- then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil
- cover the pot
- and process for 10 minutes.
- Remove jars from the stockpot and place onto a cloth-covered or wood surface
- several inches apart
- until cool
- about 1 hour. Once cool
- press the top of each lid with a finger
- ensuring that the seal is tight (lid does not move up or down at all). Store in a cool
- dark area.
Cook Time: 20 mins
Total Time: 1 hr 50 mins
Servings: 144