Angelcot Jam

Small Batch Angelcot Apricot Jam

Author Eric Samuelson


  • Angelcot apricots pitted with skins on
  • sugar
  • pectin


  1. Remove the pits from the apricots. Leave the skin on. Puree the apricots with a sticker blender or food processor.
  2. Weight the puree with a kitchen scale. Add an equal amount of sugar.
  3. Place a small plate in the freezer.
  4. Add no more than 2 cups of puree to a non-stick frying pan over high heat.
  5. Add 1 teaspoon of pectin for every cup of puree.
  6. Stir until the jam begins to thicken about 4 to 5 minutes.
  7. Remove from the heat.
  8. Place a little bit onto the plate you put in the freezer. Put back in the freezer for at least 1 minute. Tip the plate sideways. If the jam stays put, then it is done. If not, then cook the jam longer and try again until it is thick.
  9. Store jam in fridge or freezer. Or process in jars for room temperature storage.