Small Batch Apricot Jam with Skins
Learn how to make a small batch of apricot jam without having to peel the fruit.
Ingredients
- 1 lb apricots cleaned and pits removed
- 12 ounces pure cane sugar
- 1 ½ tsp powdered pectin
Instructions
- Start by running your apricots under water and then drying them off completely.
- Slice the apricots in half by running a knife down the seam of the fruit. Then twist to open it. Pop out the pit.
- Put the apricots into a food processor and puree until smooth.
- Add in the sugar and pectin. Put the mixture into a large, wide pot or pan.
- Bring the mixture to a simmer.
- Cook for about 10 minutes, making sure to stir often. The jam will start sticking to the side of the pot and it will turn a darker color, that is when you know it's done.
- Remove from the heat. Place a small amount of jam on a plate. Put the plate in the freezer for 1-2 minutes. If the jam doesn't move when you turn the plate sideways, the jam is ready.
- Store in the fridge or freezer once cooled. If storing in freezer use a plastic container.
Notes
You can add 1-2 teaspoons of lemon juice if your puree is too sweet before you cook the jam.