Apricot Jam


Quantity: 10 half-pints

Jar size: Half-pints or pints


2 quarts crushed, peeled apricots

¼ cup lemon juice

6 cups sugar



1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer’s directions.

2. Combine all ingredients; slowly bring to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 25 minutes. As mixture thickens, stir frequently to prevent sticking.

3. Remove from heat and fill hot jam into hot, sterile jars, leaving ¼ inch headspace.

4. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

5. Process jars immediately in a Boiling Water Canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints

5 min

10 min

15 min

Source: So Easy to Preserve, 5th ed. 2006