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Miche's Apricot Jam
This is the best jam that ever was, has been, will be.
Course Basic recipe
Cuisine French
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 12 hours
Servings
cups (2-1/2 liters)
Ingredients
  • 3 pounds (1-1/2 kg) apricots pitted and quartered
  • 3 cups (600g) granulated sugar
Course Basic recipe
Cuisine French
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 12 hours
Servings
cups (2-1/2 liters)
Ingredients
  • 3 pounds (1-1/2 kg) apricots pitted and quartered
  • 3 cups (600g) granulated sugar
Instructions
  1. Place the apricots and the sugar in a non-reactive pan or bowl, stir, cover and let macerate for at least 12 hours.
  2. Transfer the fruit and sugar to a large, heavy saucepan and bring to a boil over medium-high heat. Reduce the heat so the mixture is boiling merrily and cook for 10 minutes, stirring occasionally. Remove from the heat and ladle the jam into sterilized canning jars, leaving 1/4-inch headroom. Seal according to the jar manufacturer's instructions.
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