Mabel Lake Apricot Jam
 
 
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Ingredients
  • Fully ripe apricots
  • For every cupful of fruit
  • 3/4 cup sugar
  • 1-1/2 tsp lemon juice
Instructions
  1. Wash the apricots. Cut them, unpeeled or peeled, into small pieces. Measure the fruit. Add to every cupfull of fruit the 3/4 cup sugar and 1 1/2 teaspoons lemon juice.
  2. Permit this to stand for 12 hours.
  3. Stir this mixture over a quick fire. Permit it to boil until it is thick (usually 5 minutes). Update: It took far longer to thicken. You'll need to watch closely as this boils over quite easily! This can happen in a second so just stand and keep stirring. It took about 15 minutes for my last batch to thicken! Stir and watch as foam subsides and the jam gets a shiny glaze color to it. That is usually when it's done. Put a small spoonful onto a plate and put it in the fridge to see if it sets. Remember this is a "runnier" sort of jam so will not have the thick set a pectin recipe would. Place the jam while hot in hot sterilized glasses. Seal them.
  4. I just freeze this jam, so I skip the necessary steps required to seal the jars by boiling.
Notes
This is the jam Gran and Grandpa make at the lake every summer with fresh apricots.
Recipe by Just a Smidgen at https://justasmidgen.com/2013/07/25/mabel-lake-apricot-jam/