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Apricot Jam made with Honey

I wanted to make my Apricot Jam recipe a little more readable and printable for myself and you get the benefit too! This recipe is the print friendly version of this recipe and assumes you have done preserving before.

Apricot Honey Jam (smaller batch version)

• 7 cups crushed Apricots
• 1 cups Honey (add to taste, this amount makes a semi-tart jam)
• 3 T Lemon Juice
• 1 box No-sugar needed Pectin (optional)

Clean jars and rings. Put lids in hot water. Wash and then crush apricots using a food mill, blender, or potato masher. Put in large stock pot as the jam will “spit.” Add honey and lemon juice. Cook over medium to medium high heat until thickened, stirring frequently to avoid burning. (Use a long handled spoon or even a spatula.) It may take about 45 minutes to cook the pectin out of the apricots. If you add some greener apricots there will be more pectin in the fruit but the jam will be a little more tart. You can add in the box of pectin otherwise. Add more honey to taste if necessary. Ladle into hot jars, wipe around the tops with a clean washcloth, add a lid and ring. Process in a steam or water-bath canner according to your altitude. 0-1000 ft above sea level: 20 minutes for pints, 25 minutes for quarts. Add 2 minutes processing time for every 1000 ft in elevation above sea level.

Makes approximately 2 quarts or 4 pints of jam.

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Apricot Honey Jam (larger batch version)

• 42 cups crushed Apricots
• 6 cups Honey (add to taste, this amount makes a semi-tart jam)
• 7/8 cup Lemon Juice
• 6 box No-sugar needed Pectin (optional)

Clean jars and rings. Put lids in hot water. Wash and then crush apricots using a food mill, blender, or potato masher. Put in large stock pot as the jam will “spit.” Add honey and lemon juice. Cook until thickened, stirring frequently to avoid burning. (Use a long handled spoon or even a spatula.) It may take about 45 minutes to cook the pectin out of the apricots. If you add some greener apricots there will be more pectin in the fruit but the jam will be a little more tart. You can add in the boxes of pectin otherwise. Add more honey to taste if necessary. Ladle into hot jars, wipe around the tops with a clean washcloth, add a lid and ring. Process in a steam or water-bath canner according to your altitude. 0-1000 ft above sea level: 20 minutes for pints, 25 minutes for quarts. Add 2 minutes processing time for every 1000 ft in elevation above sea level.

Makes approximately 12 quarts or 24 pints of jam.