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Apricot Jam with Lemon Balm
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
1950 minutes
Delicious apricot jam with a subtle lemon twist from fresh lemon balm leaves.
Ingredients:
  • 3.5 pounds fresh apricots, pitted and finely chopped
  • 7 cups white sugar
  • 0.25 cup fresh lemon juice
  • 1 (1.75 ounce) package fruit pectin (such as Sure-Jell Premium Fruit Pectin®)
  • 0.5 cup finely chopped fresh lemon balm
Instructions:
  • After preparing, ensure you have 5 cups of apricots.
  • Mix together the apricots, sugar, and lemon juice in a spacious plastic or glass bowl until well-combined. Cover and refrigerate for 8 hours or overnight.
  • Check 7 to 9 half-pint jars for cracks and any rusty rings, and set aside any damaged ones. Keep the jars in simmering water until needed. Wash new lids and rings in warm soapy water.
  • Pour the apricot mixture with all the flavorful juice into a big saucepan. Add pectin and bring to a vigorous boil that keeps bubbling even when stirred. Cook for 1 minute while stirring constantly. Remove any foam from the top using a ladle or spoon.
  • Take the mixture off the heat and gently fold in fresh lemon balm leaves.
  • Fill jars with apricot jam, leaving 1/4 inch of space at the top. Remove air bubbles by running a knife or spatula along the insides. Wipe rims clean with a damp paper towel, then seal tightly with lids and rings.
  • Prepare a large stockpot with a rack on the bottom, filling it halfway with water. Once boiling, carefully use a jar holder to lower jars spaced 2 inches apart into the water. Add more boiling water to ensure jars are covered by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • After boiling, let the jars cool undisturbed on a cloth or wooden surface for 24 hours. Lightly press the center of each lid to check for a secure seal. Store without rings in a cool, dark place.

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