Dried Apricot Jam

Recipe View 30 mins Hydrate the Apricots: In a large bowl, soak the dried apricots in the boiling water for approximately 30 minutes, or until they are plump and rehydrated.

Recipe View 5 mins Puree the Mixture: Using a food processor or blender, working in batches if necessary, combine the soaked apricots, the remaining soaking water, and the vanilla extract. Process until the mixture is mostly smooth but retains a slightly chunky texture. (5 minutes)

Recipe View 0 mins Combine and Heat: In a large, heavy-bottomed pot, combine the apricot mixture with the powdered fruit pectin. Cook over medium heat, stirring constantly, until the mixture just begins to boil.

Recipe View 2 mins Add Sugar and Lemon Juice: Add the granulated sugar and lemon juice to the pot. Continue to boil, stirring constantly, until the sugar is completely dissolved. (1-2 minutes)

Recipe View 5 mins Sterilize Jars and Lids: While the jam is cooking, sterilize your jars and lids. Place the jars and lids in a large pot of boiling water for at least 5 minutes. Remove carefully and set aside.

Recipe View 15 mins Fill the Jars: Carefully ladle the hot apricot jam into the sterilized jars, leaving 1/4-inch headspace at the top. Use a clean knife or spatula to remove any trapped air bubbles by running it along the inside of the jar. (15 minutes)

Recipe View 0 mins Wipe and Seal: Wipe the rims of the jars with a clean, damp paper towel to remove any food residue. Place the sterilized lids on top of the jars and screw on the rings until they are fingertip tight.

Recipe View 10 mins Process in a Boiling Water Bath: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a boil, then carefully lower the filled jars into the pot using a jar lifter. Ensure there is at least 1 inch of water covering the tops of the jars; add more boiling water if needed. Bring the water back to a full, rolling boil, cover the pot, and process for 10 minutes.

Recipe View 1 hrs Cool and Check the Seal: Carefully remove the jars from the stockpot and place them on a towel-lined surface, leaving several inches between them. Let the jars cool completely, undisturbed, for at least 1 hour. As the jars cool, you should hear a popping sound, indicating that the lids have sealed properly. Once cooled, check the seal by pressing down on the center of each lid. If the lid doesn't flex or move, it's sealed. If it flexes, the jar isn't sealed and should be refrigerated and used promptly.

Recipe View 0 mins Store: Store sealed jars of apricot jam in a cool, dark place for up to one year.