Homemade Apricot Jam

Gather the necessary ingredients and equipment.

Combine dried apricots with freshly squeezed lemon juice in a large saucepan over medium heat; add granulated sugar and gradually stir until the mixture reaches a boil, dissolving the sugar in the process.

Continue to cook and stir until the apricot mixture reaches a thick, syrupy consistency, approximately 25 minutes. Remove from heat and skim off any foam that may have formed on the surface if necessary.

Meanwhile, prepare your jars, lids, and rings by thoroughly cleaning and sanitizing them in the dishwasher or a boiling water bath. Ensure that the lids remain submerged in simmering water until you are ready to seal the jars.

Fill hot, sterilized jars with the apricot jam, leaving a small gap of about 1/4 inch at the top. Use a blunt instrument like a knife or thin spatula to gently remove any air bubbles that may have formed inside the jars after they have been filled.

Dampen a paper towel and use it to wipe away any food residue from the rims of the jars. Place the lids on top and screw them into position, ensuring a secure fit.

Position a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully place the jars into the pot using a jar holder, leaving about 2 inches of space between each jar. If necessary, add more boiling water to ensure the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot with a lid, and process for 15 minutes.

Once the jars have cooled down on a cloth-covered or wooden surface, several inches apart, remove them from the pot and store them in a cool, dark area. Finally, press down on the top of each lid with your finger to ensure a tight seal and that the lid does not move up or down.