Canning Season

Canning season always echoes a sentiment for me: slow down and capture the moment. It’s about taking the time to make something worthwhile. The step by step process, slowing down, and tuning into the moment. This spring, I was so happy to find early organic apricots at our local co-op to make this Apricot Jam. My goal this canning season is to build on my canning repertoire.

Last year, I loved experimenting with low to no sugar jams, pickles, and canned pears. They have become favorite pantry staples with the children requesting I grow more cucumbers, buy more organic peaches + pears at the summer markets, and that we pick more black raspberries at the land. So those tried + true recipes are staying on the list, but this year, I want to expand my knowledge, skills, and try a couple new things too!

This Apricot Jam recipe is this seasons treat. I plan to use it in a couple dessert recipes I’m testing out, as it has more sugar than we normally consume or than i’d like us to eat on our daily toast for breakfast, but when I saw those cutie little apricots I couldn’t resist.

Traditional Apricot Long Cook Jam

Yields about 5 Nesting Pint Jars

Ingredients

2 quarts crushed, peeled, pitted apricots (about 4 pounds)

1/4 cup lemon juice (about 1 large lemon)

6 cups sugar

Directions

Wash apricots under cold running water and drain. To peel apricots, prepare a cold water bath, boil a saucepan of water. Blanch in boiling water for 30 to 60 seconds, and immediately transfer to cold water. Cut off the peel. Cut apricots in half lengthwise, remove pits and fibrous flesh.

Coarsely chop apricots, then crush using a potato masher. Measure about 2 quarts crushed apricots.

Combine crushed apricots, lemon juice, and sugar in a larger saucepan. Bringing mixture to a slow boil, stirring in sugar until dissolved. Increase heat to medium high and cook rapidly to a gelling point of 220 degrees Fahrenheit, stirring to prevent sticking. Remove from heat and skin off foam if necessary.

Ladle hot jam into a hot pint jar, here I used the new Ball® Nesting Jars, leaving 1/4 inch headspace. Remove air bubbles. Clean jar rim with a clean cloth. Center lid on jar and adjust band to fingertip tight.

Place jar in water bath canner. Repeat this process until all jars are filled. Water in hot water bath canner must cover jars by 1 inch. Adjust heat to medium high, cover canner and bring to a rolling boil. Process pint jars 15 minutes. Turn off heat and remove the cover. Let jars cool for 5 minutes and then remove jars from the canner. Cool for 12 hours. Check seals, label and store jars.

What are looking forward to canning this spring? How is spring infusing your home?

Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.