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Angelcot Jam

Small Batch Angelcot Apricot Jam

Author Eric Samuelson


  • Angelcot apricots pitted with skins on
  • sugar
  • pectin


  • Remove the pits from the apricots. Leave the skin on. Puree the apricots with a sticker blender or food processor.
  • Weight the puree with a kitchen scale. Add an equal amount of sugar.
  • Place a small plate in the freezer.
  • Add no more than 2 cups of puree to a non-stick frying pan over high heat.
  • Add 1 teaspoon of pectin for every cup of puree.
  • Stir until the jam begins to thicken about 4 to 5 minutes.
  • Remove from the heat.
  • 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.
  • Store jam in fridge or freezer. Or process in jars for room temperature storage.