Looking at the cooked jams section of instructions inside my
pectin box, it says “don’t peel” the apricots. Bad advice. The skin will be
tough, chewy and tends to discolour the jam. ALWAYS, ALWAYS PEEL THE SKIN OF APRICOTS,
just like you would peel the skin of peaches. Blanch the apricots in small batches for a
minute and then drop them into ice water. If the apricots are ripe, the skin will
just slide off. If you like fruit bits in your apricot jam, chop the fruit into large chunks, most of the fruit will fall apart during hard boiling anyway.
It is important to use sterilized jars, lids and utensils when preparing cooked jams and jellies. Jars can be sterilized in the oven at 225F for 10 minutes and should be kept warm until filling time. Lids should be placed in boiled water until ready to use.
In terms of food safety, oven processing fruit and fruit jams is no more risky than the hot water bath method. The reason for that is simple. No open cattle will reach above the boiling point of 100°C or 212°F. Keep in mind though that low acid or non-acid foods should never be processed by any other than the pressure canner method. However, oven processed fruits and fruit jams are just as safe as those processed in the hot water bath.
APRICOT JAM
3 cups prepared fruit (2-1/2 lb. fully ripe apricots)1/4 cup lemon juice
7 cups sugar, measured into separate bowl
1 pouch liquid CERTO*
• Wash jars and screw bands in hot soapy water; rinse with warm water.
• Place the jars in 225F oven for ten minutes. Keep them in the oven until ready to fill.
• Place the jam funnel, skimming spoon and the ladle in a medium large pot and add the flat lids. Pour boiling water into the saucepan. Let stand in hot water until ready to use.
• Peel the apricots. In small batches dip them into boiling water for a minute.
• Scoop them out with a slotted spoon and transfer them to ice water. This will stop the cooking process and the skins will just slide off.
• Remove and discard apricot pit.
• Measure 3 cups of prepared fruit into a large Dutch pot.
• Add the lemon juice and the sugar.
• Stir well and bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Boil hard for 1 whole minute.
• Remove from heat and immediately stir in 1 pouch of liquid CERTO.
• Let the jam rest for 5 minutes and then skim off foam with a metal spoon.
• Remove the jars from the oven and quickly ladle the jam into the prepared jars, filling to within 1/8 inch of tops.
• Wipe jar rims and threads.
• Cover with two-piece lids.
• Screw bands tightly.
• Place the jam filled jars back in the oven for 2 hours.
• Remove jars and place upright to cool completely. Do not tighten caps.
• After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
• Yields: 6 cups jam
* Powdered pectin requires a different processing method. Always follow manufacturer’s instructions when using pectin.
