Welcome to Mary's Kitchen: Apricot Jam

Learn how to make a heavenly jam bursting with summery apricot flavor as Mary shares another of her favorite recipes.

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Starring: Mary, Library Associate
Edited by: Dave, Volunteer
Music by: bensound.com

Miche's Apricot French Jam (Internet 6/19, adapted by M. Andersson)

"Miche is categoric - she makes the jam in small batches, uses as little sugar as possible, and cooks the fruit as short a time as she can get away with. She also refuses to put apricot pits in her jam - a typical French custom - for in her mind, anything that interferes with the pure, fresh apricot flavor is blasphemy. She's right; her apricot jam is out of this world."

Note: this jam doesn't cook much, so it can be very "loose" or liquid-y. That's french jam for you. Don't cook it longer to thicken it up, or you'll lose the very fresh flavor.

Ingredients:
3 lbs fresh apricots, washed and pitted
3 cups sugar (I use Baker's)
Several jam jars with lids, sterilized and kept hot

1. Place the apricots in batches in food processer and pulse until chopped, neither coarsely nor finely, but in between.
2. Place chopped apricots in a non-reactive bowl (I use glass), add sugar, and stir until completely combined. Cover with plastic wrap and let macerate for 12 hours at room temperature.
3. Transfer the fruit and sugar to a large, heavy saucepan (wide and shallow is better than tall and deep) and bring to a boil over medium-high heat. Reduce the heat so the mixture is boiling merrily and cook for 10 minutes, stirring occasionally.
4. Remove from heat and ladle the jam into the hot jars, leaving 1/2 inch headroom. Seal according to manufacturer's instructions, or if making freezer jam (as I do), cover loosely with paper towels and lids until cool enough to touch. Label jars, remove paper towels, screw lids on, and freeze.