Apricot jam is a timeless favorite that brings a burst of sunshine to any breakfast table. Using Sure Jell makes the process simple and foolproof, ensuring a perfect set every time. This recipe captures the natural sweetness and delicate tartness of fresh apricots, creating a spread that’s both vibrant and flavorful.
We love how Sure Jell streamlines jam-making, cutting down on guesswork while preserving the fruit’s bright taste. Whether you’re a seasoned jam maker or just starting out, this apricot jam recipe offers an easy way to enjoy homemade preserves year-round. Let’s dive into a delicious tradition that’s as rewarding as it is tasty.
Ingredients
To master our Sure Jell recipe for apricot jam, gathering precise ingredients is essential for the best flavor and perfect consistency. Each component plays a pivotal role in bringing out the jam’s vibrant taste and vibrant color. Below we break down the necessary ingredients to get us started.
Fresh Apricots
- 4 cups of fresh apricots, pitted and chopped
We recommend using ripe but firm apricots to ensure the jam sets properly and has a balanced natural sweetness with a slight tartness.
Sure Jell Pectin
- 1 package (1.75 oz) of Sure Jell fruit pectin
This trusted brand guarantees reliable gel formation, which is the backbone of our jam’s flawless texture.
Granulated Sugar
- 5 cups granulated sugar
The sugar not only preserves the apricots but also enhances the natural fruit flavor while balancing tartness perfectly. Use regular granulated sugar for the best results.
Lemon Juice
- 2 tablespoons lemon juice, freshly squeezed
Fresh lemon juice adds a necessary tang that heightens the apricot’s flavor complexity and aids pectin in setting the jam.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Fresh Apricots | 4 cups, pitted & chopped | Provides fruit base & natural flavor |
| Sure Jell Pectin | 1 package (1.75 oz) | Ensures jam gel consistency |
| Granulated Sugar | 5 cups | Sweetens and preserves the jam |
| Lemon Juice | 2 tablespoons | Enhances flavor and supports setting |
Equipment Needed
To create perfectly set Sure Jell apricot jam, having the right equipment is essential. Each tool plays a crucial role in ensuring our jam is handled safely, cooked thoroughly, and canned properly for long-lasting flavor and texture.
Canning Jars and Lids
We use sterilized glass canning jars designed for preserves. These jars must be heat-resistant to withstand the water bath canning process. The lids should be new, with a sealing compound that ensures an airtight lock after processing.
- Types: Mason jars or Ball jars (half-pint or pint size)
- Lids: Flat lids with sealing compound and metal screw bands
| Item | Recommended Size | Notes |
|---|---|---|
| Canning Jars | 8 oz or 16 oz | Heat resistant, reusable |
| Lids | Standard canning lids | Use new lids every time |
| Bands | Metal screw bands | Reusable, hold lids in place |
Large Saucepan
A heavy-bottomed large saucepan provides even heat distribution to prevent burning when cooking the apricot jam. The size depends on our batch size, but 6 to 8 quarts is ideal for a 4-cup fruit recipe.
- Material: Stainless steel or enameled cast iron for even cooking
- Capacity: At least 6 quarts to accommodate fruit, sugar, and pectin without boiling over
Stirring Spoon
A long-handled wooden or heat-resistant silicone spoon is necessary for stirring the jam mixture. It resists heat, won’t scratch cookware, and keeps us safely distanced from the hot pot.
- Length: At least 12 inches
- Material: Wood or silicone for heat resistance
Ladle
Using a stainless steel or heat-proof ladle helps us transfer the hot jam smoothly from pot to jars without spills or burns. The ladle should hold about 4 ounces to facilitate portion control.
- Capacity: Approximately 4 ounces (1/2 cup)
- Material: Stainless steel or silicone-coated handle for safety
Jar Funnel
A wide-mouth jar funnel ensures our jam fills the jars cleanly and efficiently, reducing mess and waste. The funnel fits securely into the jar mouth and can handle thick, sticky jam.
- Features: Wide opening, food-grade plastic or stainless steel
- Purpose: Prevents jam spills on jar rims
Water Bath Canner
A large water bath canner with a fitted lid and rack is indispensable for safely processing our jars. It allows us to submerge the filled jars in boiling water for the required time, sterilizing and sealing the jam properly.
| Equipment | Description | Purpose |
|---|---|---|
| Water Bath Canner | Large pot with rack and lid | Processes jars to seal and preserve |
- Capacity: Large enough to hold all jars upright with at least 1-2 inches of water above lids
- Material: Stainless steel or enamel-coated steel for durability
Each piece of equipment is vital for creating our Sure Jell recipe for apricot jam, ensuring safety, ease, and the best results from start to finish.
Preparation
To ensure our Sure Jell recipe for apricot jam turns out perfectly, precise preparation is essential. Let’s focus on readying the apricots and sterilizing our jars for a safe and delicious result.
Preparing the Apricots
- Start with 4 cups of ripe but firm fresh apricots. Wash them thoroughly under cold running water.
- Cut each apricot in half and remove the pits carefully.
- Chop the apricot halves into small pieces, about 1/2-inch chunks, to ensure even cooking and flavor release.
- Place the chopped apricots in a large bowl and add 2 tablespoons of freshly squeezed lemon juice. The lemon juice not only adds bright tang but also enhances the jam’s gel formation.
- Let the fruit sit while we prepare the next steps; this helps the juices develop for a more flavorful jam.
Sterilizing Jars and Lids
Proper sterilization protects our jam from spoilage and keeps the flavor fresh.
| Equipment Needed | Sterilization Method |
|---|---|
| Glass canning jars | Wash in hot soapy water, rinse well; boil in water for 10 mins |
| New lids | Soak in hot water (not boiling) for 5 minutes |
| Metal bands | Wash and dry thoroughly |
- After washing the jars thoroughly, place them upright on a clean rack inside the water bath canner filled with boiling water.
- Boil jars for at least 10 minutes to sterilize; keep them hot until filling to avoid cracking.
- Soak the new lids in hot (not boiling) water for 5 minutes to soften the sealing compound.
- Dry the metal screw bands completely; do not sterilize them by boiling.
“Sterile jars and lids are the cornerstone of safe, tasty jam. Let’s not rush this crucial step.”
With the apricots prepped and jars sterilized, we’re ready to bring our Sure Jell apricot jam to life.
Directions
Follow these detailed steps to create a vibrant and perfectly set Sure Jell apricot jam using fresh ingredients and precise techniques.
Making the Apricot Mixture
- Begin by placing 4 cups of chopped fresh apricots into a large saucepan.
- Add 2 tablespoons of freshly squeezed lemon juice to the apricots. The lemon juice not only enhances the tangy flavor but also helps in gel formation by balancing the fruit’s natural pH.
- Stir the mixture gently to combine the fruit and lemon juice evenly.
Cooking with Sure Jell Pectin
- Pour one package of Sure Jell fruit pectin into the apricot and lemon mixture.
- Mix thoroughly and then bring the mixture to a full rolling boil over medium-high heat. A full rolling boil is defined as a boil that does not stop bubbling when stirred.
- Stir continuously to prevent scorching and ensure the pectin dissolves completely.
Adding Sugar and Lemon Juice
- Once the mixture reaches a full rolling boil, carefully add 5 cups of granulated sugar all at once.
- Return the mixture to a full rolling boil and keep stirring constantly.
- Boil hard for exactly 1 minute, maintaining a full rolling boil to activate the pectin for proper gel setting.
Boiling and Testing Jam Consistency
- Remove the pan from heat and skim off any foam from the surface using a spoon.
- To test the jam consistency, place a small spoonful of hot jam on a chilled plate.
- Let it sit for 1 minute, then push it gently with your finger. If the surface wrinkles and resists, your jam is ready for canning.
- If not, return the mixture to a boil and cook for an additional minute.
- Ladle the hot jam quickly and carefully into sterilized glass canning jars, leaving 1/4 inch headspace.
- Wipe jar rims, apply new lids, and process in a boiling water bath for 10 minutes to ensure safe preservation.
| Step | Action | Temperature/Time | Notes |
|---|---|---|---|
| Apricot mixture | Combine apricots and lemon juice | Room temperature, immediate use | Enhances flavor and gel formation |
| Cooking with pectin | Add Sure Jell pectin and boil | Full rolling boil, medium-high heat | Stir continuously to dissolve pectin |
| Adding sugar | Add sugar and boil | Full rolling boil, 1 minute | Activates pectin for proper gel setting |
| Testing jam consistency | Plate test | 1 minute rest | Surface wrinkles indicate readiness |
| Canning | Fill jars and process | Boiling water bath, 10 minutes | Ensures safe preservation |
We achieve a jam that bursts with the natural sweetness and tartness of apricots perfectly balanced by the reliable Sure Jell pectin and the bright touch of lemon juice.
Canning and Storage
Proper canning and storage are essential to preserve the fresh flavors and ensure the longevity of our Sure Jell Recipe for Apricot Jam. Let’s walk through the precise steps to safely fill, seal, process, cool, and store our vibrant homemade jam.
Filling the Jars
Before filling, make sure our sterilized glass canning jars are hot and clean. Using a wide-mouth funnel helps reduce spills and keeps jar rims spotless for a tight seal.
- Ladle the hot apricot jam into jars, leaving a 1/4 inch headspace at the top to allow for expansion during processing.
- Remove any air bubbles by sliding a non-metallic spatula around the inside edges.
- Wipe the jar rims with a clean, damp cloth to remove any jam residue.
| Step | Detail |
|---|---|
| Jar Fill Level | Leave 1/4 inch headspace |
| Air Bubble Removal | Use non-metallic spatula gently |
| Jar Rim Cleaning | Wipe with damp cloth for clean seal |
Sealing and Processing in Water Bath
To ensure a durable seal and safe preservation, follow these steps meticulously:
- Place a new lid on each jar, then screw on a clean metal band just fingertip-tight—avoid overtightening.
- Submerge jars in a boiling water bath canner, ensuring water covers jars by at least 1 inch.
- Process jars for 10 minutes (adjust time for altitude if necessary).
- Turn off heat, remove canner lid, and let jars sit in hot water for 5 minutes before lifting out.
Pro Tip: Use a jar lifter for safe handling to avoid contamination or burns.
Cooling and Storing the Jam
After processing, proper cooling is crucial for quality and safety.
- Place jars upright on a towel or cooling rack with space between jars.
- Let them cool undisturbed for 12 to 24 hours—do not tighten lids or move jars excessively.
- Check seals by pressing the center of each lid—if it doesn’t flex, the seal is secure.
- Label jars with the date and contents.
- Store sealed jars in a cool, dark place such as a pantry or cellar.
- Once opened, refrigerate and consume within 3 weeks for best flavor.
| Step | Instruction | Notes |
|---|---|---|
| Cooling Time | 12–24 hours | Keep jars undisturbed |
| Seal Check | Press lid center | No pop = sealed properly |
| Storage Location | Cool, dark place | Pantry or cellar preferred |
| Opened Jar Use | Refrigerate and consume within 3 weeks | Preserve peak freshness |
Following these canning and storage guidelines ensures our Sure Jell apricot jam stays vibrant, flavorful, and safe to enjoy throughout the year.
Tips for Perfect Apricot Jam
Perfecting Sure Jell recipe for apricot jam requires attention to detail at every step. Here are some key tips to ensure your jam turns out flavorful, vibrant, and with the perfect set.
Using Ripe Apricots
Selecting the right apricots is crucial. We recommend using ripe but firm fresh apricots to balance sweetness and acidity while maintaining texture. Overripe apricots yield a softer jam that can become too runny, whereas underripe fruit may not develop enough natural sugars or flavor.
- Choose apricots with bright, vibrant color and slight softness when gently pressed.
- Avoid fruit with bruises or blemishes as they can affect taste and preservation.
- Wash them thoroughly, then halve, pit, and chop just before cooking to preserve freshness.
Adjusting Sweetness Levels
Sugar not only sweetens but also helps in proper gel formation with Sure Jell pectin. We suggest following the recipe’s 5 cups of granulated sugar for balanced flavor and preservation. However, if you prefer your jam less sweet, you can reduce the sugar slightly.
| Sugar Amount | Resulting Sweetness | Note |
|---|---|---|
| 5 cups (standard) | Ideal sweetness & gel | Recommended for best flavor and texture |
| 4 cups | Slightly less sweet | May affect gel strength; test consistency |
| 3-3.5 cups | Mild sweetness | Use fruit pectin designed for low sugar |
If adjusting sugar, expect longer cooking times or potential soft sets. Always test jam consistency before canning.
Troubleshooting Common Issues
Even with careful preparation, issues may arise. Here’s how we tackle the most frequent problems:
| Problem | Cause | Solution |
|---|---|---|
| Jam too runny | Under-cooked or insufficient pectin | Boil longer or add extra pectin next time |
| Jam too stiff or hard | Overcooked or excess sugar | Reduce boiling time or sugar quantity |
| Jam does not set | Old or ineffective pectin | Use fresh Sure Jell and test boiling water temperature |
| Mold develops on surface | Improper sealing or storage | Ensure jars seal tightly; refrigerate after opening |
Remember: Always use fresh pectin, maintain a full rolling boil during cooking, and process jars properly in a water bath to ensure safety and shelf stability.
Conclusion
Making apricot jam with Sure Jell is a rewarding experience that brings the taste of fresh fruit right to our table. With the right ingredients and careful attention to each step, we can create a spread that’s both flavorful and perfectly set.
Whether we’re preserving a summer harvest or gifting homemade jars to friends, this recipe offers a reliable way to enjoy apricot jam all year long. By following the tips and techniques shared, we ensure every batch turns out just right, making our jam-making journey both enjoyable and successful.
Frequently Asked Questions
What ingredients are needed for making apricot jam with Sure Jell?
You need 4 cups of ripe but firm apricots, 1 package of Sure Jell fruit pectin, 5 cups of granulated sugar, and 2 tablespoons of freshly squeezed lemon juice. Each ingredient helps achieve the perfect flavor and consistency.
Why use Sure Jell fruit pectin in the apricot jam?
Sure Jell provides reliable gel formation, ensuring your jam sets properly with the right texture every time, making the process easier and more consistent.
How do I prepare apricots for jam making?
Wash the apricots, halve and pit them, then chop into small pieces. Mix with lemon juice to enhance flavor and aid in setting the jam.
What equipment is essential for making apricot jam?
Sterilized glass canning jars with new lids, a large saucepan, long-handled stirring spoon, ladle, wide-mouth jar funnel, and a water bath canner are essential for safety and success.
How do I sterilize jars and lids for canning?
Boil jars in water for at least 10 minutes to sterilize. Soak lids in hot (not boiling) water without boiling to preserve their sealing compound.
What is the correct cooking process for apricot jam with Sure Jell?
Cook apricot mixture with pectin to a full rolling boil, add sugar, then boil hard for 1 minute while stirring. Test consistency before canning.
How do I test if apricot jam has set properly?
Use the plate test: place a small dollop of jam on a chilled plate and tilt it. If it wrinkles and holds shape, the jam is ready.
What are the steps for safely canning apricot jam?
Fill sterilized jars leaving 1/4 inch headspace, remove air bubbles, wipe rims, seal with lids, and process in a boiling water bath for the recommended time.
How should I store homemade apricot jam?
Store sealed jars in a cool, dark place. Once opened, refrigerate and consume within a month for best quality.
How can I fix runny or overly stiff apricot jam?
For runny jam, cook it longer to evaporate excess liquid or add more pectin. For stiff jam, reduce cooking time or add a little water before reheating.